Turkey Noodle Soup

Last week, I made a turkey breast and then froze the carcass with a little of the meat still left on it, hoping to make this soup this week. The recipe comes from my friend, Susan, over at Cupcakes and Crablegs. 
It warms the soul on a cold wintry night and tastes great with a crusty French bread or a nice sandwich.


serves 6 ( 4 points+)

• leftover meat and bones from a cooked turkey or turkey breast
• 1 medium-large onion, chopped
• 3 carrots, chopped
• 3 celery stalks, chopped
• 6 oz. uncooked egg noodles
• 10 c. water
• salt and pepper to taste

Preheat oven to 450. Place the turkey carcass in a roasting pan coated with nonstick spray. Bake for 1 hour, stirring occasionally. Add vegetables and cook for another 30 minutes.

Remove roasting pan from the oven and place over two burners on the stove top. Add 10 c. water. When water boils, turn heat down to simmer. Cook, stirring occasionally and scraping the bottom of the pan to loosen any bits of meat for about 30 minutes more. Remove meat from bones, add egg noodles and cook until noodles are tender. Season with salt and pepper to taste.