3 cups cooked turkey diced into bite size pieces
4 tablespoons butter
1 medium yellow onion chopped or 1 cup chopped onion
3 large carrots sliced small or 1 1/2 cups sliced carrots
3 celery stalks sliced small ot 1 1/2 cups sliced celery
1/4 cup flour
1 teaspoon chicken base chicken bouillon will work also
2 teaspoons kosher salt
3/4 teaspoon fresh cracked black pepper adjust according to taste
2 cups half and half cream
8-10 oz egg noodles
Place the turkey carcass in a large pot (at least 8 quart) and cover completely with water. Bring the water to a boil and then reduce heat. Cover the pot and simmer for 1 hour. Remove the carcass from the stock in the pot. It is easiest to place a large strainer over a second large pot. Pour the stock and carcass through the strainer and it removes everything. Set the broth aside to cool. You will need 3 quarts (or 12 cups) of the broth for this soup. Save and freeze the extra broth for future soups and other recipes. In a large pot (at least 8 quart), saute the celery, carrots and onion in the butter until they are almost tender. The vegetables will absorb most of the butter at this point. Reduce heat to low and sprinkle the flour over the vegetables. Stir to combine and let the vegetables absorb the flour. Gradually add 4 cups of the reserved broth. Bring this mixture to a boil and cook, stirring constantly for about two minutes, or until thickened. Add the additional 8 cups of broth, the bouillon, salt, pepper and diced turkey. Reduce the heat to low and simmer for 30 minutes. While the soup is simmering, cook the egg noodles, drain and set aside. After 30 minutes, add the cooked noodles and the cream. Warm over low heat, just to make sure that everything is warm.