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Ingredients

The ingredients are:

FOR TURKEY STOCK
Leftover turkey carcass (with a good amount of meat left on, 1-2 carcass)
2 yellow onions (quartered)
2 large carrots (can leave unpeeled or peel them)
2 celery stalks
1 teaspoon pepper
1/2 teaspoon poultry seasoning
1 tablespoon garlic powder
1 tablespoon instant chicken bouillon granules
1 teaspoon dried thyme
12 cups water
TO COMPLETE THE SOUP
2 medium yellow onions (peeled and sliced or coarse chopped)
2 large carrots chunky carrots, peeled and sliced into coins)
2 large celery stalks (large diced)
4 cups shredded turkey meat (shredded from the carcass, or whatever amount you get from the carcass)
Egg noodles (cooked your choice of amounts)
Salt

FOR THE TURKEY STOCK
Step 1: Put all the ingredients for the stock in a very large pot; bring to a boil, reduce heat, cover with a lid and simmer on low for 2 to 2 1/2 hours.
Step 2: When the cooking time is complete, strain the stock and pour the stock back in the pot.
Step 3: Remove turkey meat from bones, set meat aside.
TO COMPLETE THE SOUP
Step 4: To the stained stock, add in sliced or chopped onions, carrot coins, and diced celery; simmer for another 45 minutes or until veggies are fork tender. Season with salt to you liking.
Step 5: Add in shredded turkey meat and cooked egg noodles; heat through.
Step 6: Serve and enjoy!

Don't forget the following tips and variations.

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