Instructions
Broth
If using prepared or store-bought broth, skip ahead to “noodle soup” below. If making homemade broth from a turkey carcass, place all of the broth ingredients in a large soup pot and bring to a boil. Reduce heat to a simmer and cook partially covered for 3-4 hours. This can also be cooked in a large slow cooker for 10-12 hours.
Line a strainer with cheese cloth and strain the broth. Discard the bones and vegetables. Let the broth rest at least 20 minutes, skim the fat off of the top of the broth.
Taste and season the broth with salt & pepper. Add it back into the pot and simmer uncovered to reduce to 8 cups, about 20 minutes.
Noodle Soup
Cook the onion in butter until softened, about 3 minutes. Stir in flour and seasonings and cook for 1 minute. Add celery and carrot and cook for 2-3 minutes more.
Add broth, stirring into the vegetable mixture a bit at a time. Bring to a boil and reduce heat to a simmer. Cook until the vegetables are tender, about 5-7 minutes.
While the vegetables are cooking, cook egg noodles* in a large pot of salted water until al dente. Drain well.
Add the turkey and parsley to the soup and cook just until heated through. Season with additional salt & pepper.
Place egg noodles in the bottom of a serving bowl. Top with the soup.
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