Turkey Frame Soup

Break up turkey frame and place in Dutch oven. Add water, onion, carrots, celery, garlic, parlsey, peppercorns, bay leaves, thyme and bouillion, and bring to a boil over high heat.

Reduce heat to medium-low and simmer, covered, for about 90 minutes.

Remove turkey pieces and allow to cool. Remove meat from bones and cut or shred into bite-sized pieces.

Strain the stcok through a sieve or colander lined with cheesecloth into another large pot. Discard solids.

Allow stock to cool while preparing vegetables. Skim fat from top.

Stir in vegetables and return to a boil. Reduce heat and simmer, covered, about 15 minutes.

Stir in egg noodles and simmer an additional 8-10 minutes.

Stir in turkey meat and simmer until heated through. Serve!