Turkey and Leftovers Soup

I try to always make turkey soup after the holidays and have tried many different recipes. This year I decided to"wing" it and make my own and thought it was the best yet! Use whatever leftovers you have on hand. I put in mashed potatoes, stuffing, green bean casserole, creamed carrots and gravy. For the noodles, a small variety work best - ditalini, fine egg noodles, small shells, etc.

• Ready In: 2 hrs 10 mins
• Serves: 16

Ingredients

• 1  turkey carcass (from a 18-20 lb turkey)
• 6  quarts water
• 6  chicken bouillon cubes
• 3  stalks celery, finely chopped
• 1  small onion, chopped
• 1  tablespoon salt
• 1  teaspoon pepper
• 2  bay leaves
• 5 -6  cups  mashed potatoes (and other leftovers such as veggies, stuffing, etc)
• 1  tablespoon parsley
• 8  ounces  noodles, cooked and drained

Directions

1. Place turkey carcass in large stock pot (break up if necessary). Add water, bouillon, celery, onion, salt, pepper and bay leaves.
2. Bring to a boil; reduce heat and simmer 2 hours, covered.
3. Remove carcass and any loose bones and skin. Skim top if necessary. Let carcass cool.
4. Meanwhile, chop up leftovers and add to soup. If adding stuffing and/or mashed potatoes, stir well until dissolved/broken up (these make nice thickeners). Continue simmering while preparing meat.
5. Remove meat from bones, shred or chop into bite-sized pieces. Add meat, parsley and (cooked) noodles to soup; stir well. Simmer 15-20 minutes. Remove bay leaves.
6. Note - if you do not have enough leftovers to equal 5-6 cups, you can supplement with fresh or frozen veggies of your choice. You will need to simmer them a little longer. Depending on what leftovers you add, you may need to adjust the salt and pepper you use.