| 1 | Cut wings off carcass and cut up the remaining bird as you would a chicken for frying. |
| 2 | Place the carcass pieces and any left over peelings & parings into a stock pot and fill with water. |
| 3 | Add garlic cloves. |
| 4 | Fill the stock pot with water and bring to a boil. |
| 5 | Reduce heat to a simmer and let it cook until the liquid is reduced by 1/Remove from heat to cool cover and refrigerate overnight. |
| 6 | The next day remove the congealed fat from the top of the broth. |
| 7 | Drain the contents through a collander into another large pot. |
| 8 | Return the broth to the stock pot. |
| 9 | Go through the collander and remove vegetable & garlic pieces and discard. |
| 10 | Next, go through the turkey remnants and pull out all the meat and add to the stock pot. |
| 11 | Add any left over vegetables, carrots, celery, corn, green beans and the onion to the pot. |
| 12 | There should be *just* enough liquid to cover the contents. |
| 13 | Place over heat and bring to a boil. |
| 14 | While you"re waiting, cook the egg noodles per package directions and drain. |
| 15 | Simmer the soup just long enough to cook the carrots. |
| 16 | Add 2 quarts of water, egg noodles and left over gravy. |
| 17 | Adjust seasonings (salt & pepper). |
| 18 | Stir well, let simmer long enough to heat noodles and serve. |
| 19 | Makes a bunch! |
