Cook Soup

• In a large soup pot, add 1 Turkey carcass (meat removed), 2 medium finely chopped yellow onions, 2 ribs of celery, and 2 medium carrots chopped in rounds.
• Pour 16 cups of water and season with salt, Freshly ground black pepper, and dried rosemary.
• Cover the soup pot with a lid and cook on medium-low for 1.5 hours (one and half hours)
• Add 6 cups of white or dark turkey meat (can be replaced with chicken), 16-ounce dry egg noodles, and 2 bouillon cubes. You might want to add more water since most water must have evaporated. You can add a couple more cups of water as per your desired consistency.
• Cook for 8-10 minutes or until the noodles are fully cooked.
• Garnish with fresh parsley and fresh chopped dill leaves if desired.
• Serve hot with Honey Butter Skillet Corn or Classic Southern Blueberry Muffins and a side salad.
• Let it cool down completely if you want to store the leftover soup. Transfer to an air-tight container and store it in the fridge for 3-4 days.