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5 qts. water
1 c. chopped celery
1/2 c. chopped celery leaves
1 c. chopped onion
7 chicken bouillon cubes
1 tbsp. salt
1/4 tsp. ground black pepper
1 bay leaf
1/4 c. butter
1/2 c. chopped parsley (can use dried herbs if fresh are not available)
1 c. fresh, frozen or canned peas
1 c. sliced carrots
1 c. cut green beans (optional)
4 c. (8 ounces) fine egg noodles
1/4 c. all-purpose flour
In 8 quart kettle or Dutch oven, place turkey carcass, water, celery, celery leaves, onion, bouillon cubes, salt, pepper and bay leaf. Heat to boiling - then lower heat; cover and simmer 1 hour. Remove carcass and let cool.
Refrigerate broth until fat has congealed on top, then skim it off and discard.
Re-heat broth. Add parsley, peas, carrots and peas to soup. Heat to boiling - then reduce heat and simmer 10 minutes or until vegetables are just tender. I like to add some garlic to my soup this time of year - personal preference! Wards off Vampires. And Penniwigs too!
Remove meat from carcass and return pieces to soup. Discard bones. Heat soup to boiling. Add noodles and cook uncovered 10 minutes. Melt butter in small pan, add flour. Cook over low heat stirring constantly until flour is browned. Stir into boiling soup. Return to boiling and stir. Reduce heat and simmer 5 minutes.
GET R DONE!!! ......and Have a great weekend!