Nicole's Turkey Noodle Soup From a Leftover Turkey

Stock:

1 large turkey carcass (example original turkey 20 lbs.)
2 onions, quartered
12 baby carrots or 4 carrots chopped
1 Celery bunch, roughly chopped, leaves included
1 garlic bunch, bottom chopped off
2 bay leaves
10 peppercorns
1 tbsp dried parsely
2 tsp dried thyme
3 quarts chicken stock
3 quarts water

Soup:

reserved turkey meat (roughly half the turkey after a 4 person family feast)
1 lbs egg noodles
2 onions, chopped
8 whole carrots, chopped
8 celery stalks, chopped
2 cloves garlic
salt and pepper to taste

Strip meat from the carcass. In a large pot, combine stock ingredients, and bring to a boil. Reduce to medium-low heat and simmer for 2 hours.

Discard solids and strain broth.

Coat bottom of pot with oil and heat to medium-high. Add the soup vegetables and sweat the veggies until softened and onions are translucent. Pour the strained broth back into the pot, add the reserved turkey meat, and bring to a boil. Add the egg noodles and cook according for length of time advised on pasta package directions. Remove from heat and serve.