Leftover Turkey Soup

Thanksgiving is fast approaching, so I think it's time to share a recipe for Leftover Turkey Soup.  This is very good, and it doesn't require that much effort Thanksgiving night after dinner has been served.  Get your biggest soup pot ready!

To make the stock for your soup, combine the following:
   Bones and meat from leftover turkey
   1 Bay leaf
   1 tsp thyme
   6 whole cloves
   2 Tbsp dried parsley
   1 medium onion (diced)
   3 ribs celery (diced)
   1 carrot (diced)

Bring all ingredients to a boil in 16 cups of cold water.  I pour in any leftover juices from my turkey roasting pan and any leftover gravy too.   Reduce heat and simmer for about 3 hours.  Strain and cool.  Refrigerate until ready to use.  If you don't plan to use it within 3 days, freeze it until ready to use.

For soup, add:
   1 large onion (diced)
   3 ribs celery (diced)
   6 carrots (peeled and sliced)
   2 sticks of butter
   1 1/2 cups flour
   3 quarts turkey stock
   1 pint Half 'N Half
   1 cup cooked turkey (diced)
   1/2 lb egg noodles
   Salt and pepper to taste

Melt the butter in a large stock pot over medium heat.  Cook onions, celery and carrots until tender-crisp.  Add the flour and stir well to coat all veggies.  Slowly add turkey stock and Half 'N Half while stirring constantly.  Add turkey and noodles.  Bring to a boil and cook for at least 30 minutes.  Serve in large bowls.