Frank's Recipes! Turkey Noodle Soup

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Turkey Noodle Soup

Makes 5 quarts

Leftover cooked turkey carcass from 15 to 20 pound bird - (any size will do - the proportions are based on this size bird)

5 quarts water
1 cup chopped celery
1/2 cup chopped celery leaves
1 cup chopped onion
7 chicken bouillon cubes
1 tablespoon salt
1/4 tsp ground black pepper
1 bay leaf
1/2 cup chopped fresh parsley
1 cup fresh or frozen peas
1 cup sliced carrots
1 cup cut green beans, fresh or frozen
4 cups (8 Oz) fine egg noodles

1/4 cup butter or margarine
1/4 cup flour

In an eight quart kettle or Dutch oven place turkey bones, water -- down through to and including the bay leaf. Heat to boiling; reduce heat, cover and simmer for 1 hour. Remove the bones to a platter and let cool. Add the parsley through to green beans. Heat to boiling; reduce heat and simmer for 10 minutes.

Meanwhile, scrape meat from carcass and return meat to soup pot. Add liquid if required. Heat to boiling; add noodles and cook uncovered for 10 minutes. Melt butter in a small frying pan; stir in flour. Cook over low heat, stirring constantly, until the flour browns. Stir into boiling soup. When the soup returns to a boil; reduce heat and simmer for 5 minutes. Serve hot in large bowls - as if there were any other kind!

NOTE:
I serve this with fresh French Bread and butter. I have used yellow beans and a mixture of both. Once I wound up using frozen mixed vegetables - and it was still good. On two makings, chicken was substituted for the turkey - and it turned out well.