Turkey Noodle Soup

We had dinner at Andrea's parent's house last week and the main course was a fantastic smoked Turkey. They sent us home with some left over meat. I also snagged the turkey carcass as I had the urge to make some homemade soup stock. It is so amazingly easy. Plus, the aroma that fills your house during its creation soothes your winter aches. I used egg noodles for this recipe.

Makes about 3 quarts, serving 8 to 10

Basic Turkey Stock (Cook's Illustrated, 2000)
1	turkey carcass from 12- to 14-pound turkey, cut into 4 or 5 rough pieces to fit into pot
1	large onion , peeled and halved
1	large carrot , peeled and chopped coarse
1	large rib celery , about 4 ounces, chopped coarse
3	medium cloves garlic , unpeeled and smashed
2	cups dry white wine
1	bay leaf
5	sprigs fresh parsley leaves
3	sprigs fresh thyme
For Soup
1	medium onion , diced medium
2	medium carrots , peeled and cut into 1/4-inch-thick rounds
1	large rib celery , sliced 1/4 inch thick
1	tablespoon minced fresh thyme leaves
	Table salt and ground black pepper
2 - 3	cups pasta shells (medium), or other medium-sized pasta shape
2	tablespoons minced fresh parsley leaves

1. For Stock: Bring turkey carcass, onion, carrot, celery, garlic, wine, bay leaf, and 4 1/2 quarts water to boil in 12-quart stockpot over medium-high heat, skimming fat or foam that rises to surface. Reduce heat to low and simmer, uncovered, 2 hours, continuing to skim surface as necessary. Add parsley and thyme; continue to simmer until stock is rich and flavorful, about 2 hours longer, continuing to skim surface as necessary.

2. Strain stock through large-mesh strainer into large bowl or container; remove meat from strained solids, shred into bite-sized pieces, and set aside; discard solids in strainer. Cool stock slightly, about 20 minutes; spoon fat from surface. Use stock immediately or cool to room temperature, cover, and refrigerate up to 2 days.

3. For Soup: Bring turkey stock to simmer in large stockpot or Dutch oven over medium-high heat. Add onion, carrot, celery, thyme, and 1 teaspoon salt; cover and simmer until vegetables are just tender, about 10 minutes. Add pasta and reserved shredded turkey meat from stock; simmer until pasta is al dente, 10 to 12 minutes. Stir in parsley, adjust seasonings with salt and pepper; serve.