Mom's Turkey Soup

• For the stock:
• 1 turkey carcass, leftover from carving a whole turkey, including any leftover drippings or giblets (not the liver) if you have them
• Cold water
• 1 medium to large yellow onion, quartered or cut into thick wedges
• 1 to 2 carrots, roughly chopped (can include tops)
• Several sprigs of fresh parsley
• 1 to 2 sprigs of thyme, or a teaspoon of dried thyme
• 1 bay leaf
• 1 celery rib (roughly chopped) and some celery tops
• 5 to 10 peppercorns
• Salt
• Pepper
• For the soup:
• 3 to 4 quarts of the turkey stock you just made
• 1 to 1 1/2 cups each, chopped carrots, onion, and celery
• A few sprigs of fresh parsley, leaves chopped (about 2 to 4 Tbsp)
• A couple cloves garlic, minced
• 2 teaspoons of poultry seasoning (more to taste) or a combination of ground sage, thyme, marjoram, and/or a bouillon cube
• 2 to 4 cups of leftover chopped or shredded cooked turkey meat (don't use any of the meat from making the stock, the goodness will have been cooked out of it by then)
• Salt and pepper to taste
• 4 to 8 ounces of egg noodles OR 1/2 to 1 cup dry rice (optional, skip egg noodles for gluten-free version)

Directions