Using Leftover Turkey bones to make broth and then soup is an easy, cost effective way to make lots of meals in advance! This warm and comforting Turkey Noodle Soup will become a favorite after all your holiday gatherings!
Pick as much meat off the bones as possible and split the bones apart, placing into a large stock pot. Add the chicken stock and top with water making sure all the bones are submerged.
Place the lid on the pot and bring to a boil and then turn down the heat to keep at a simmer for approximately 20-30 minutes skimming off any foam and fat that accumulates. After there is no more foam add celery, carrots, onion, bay leaves and salt. Simmer for approximately 2 hours covered or with lid just slightly open.
Strain out all bones and vegetables to throw away and keep all that wonderful broth for some excellent turkey soup!
Using the broth from above bring or keep at a slow simmer. Add all ingredients EXCEPT for the egg noodles and turkey meat and simmer for 10 minutes until the carrots are starting to get softer.
Then add egg noodles and chopped up turkey meat for an additional 10 minutes until vegetables and noodles are both tender.
Enjoy immediately or soup will keep in the fridge for up to 3 days. Soup can be ladled into containers and frozen for up to 3 months.
*The egg noodles soak up a lot of the broth, if you prefer to boil them separately then add to the broth that is good too!