Turkey Soup.
Onion (2), Celery Stalk (1), Carrot (3), Bay leaves (3-4), Water (1.5 gallons), Turkey Carcass (1), Crushed Tomatoes (28 oz), Tomato Sauce (14 oz), Egg Noodles (1 lb), Kosher Salt (Dash), Black Pepper (Dash).
Cut onion, celery, and carrots in half and make broth by bringing to boil with turkey and bay leaves. Reduce to simmer for 2 hours. Remove vegetables and turkey. Add crushed tomatoes, tomato sauce, salt & pepper. Return to boil. Add noodles. Cook as directed in broth.











