Turkey Noodle Soup

I use a 23+lbs turkey carcass and double or triple this recipe. Today we tripled it. My fourteen year old son was quite excited to see this being prepared as it his favorite soup. It is our day after Thanksgiving tradition to have this soup. We even fix it if we're camping and make it in the big roaster oven.

1 leftover turkey carcass (from a 12-14 lb turkey)
14 cups water
4 chicken bouillon cubes
1 large onion, halved
4 whole peppercorns
2 bay leaves
1 teaspoon poultry seasoning
1 teaspoon seasoned salt
1 teaspoon salt
3/4 teaspoon pepper
1 cup chopped carrots
1 cup chopped celery
2 medium potatoes, peeled and diced
1/2 cup chopped onion
1 cup uncooked egg noodles

Place the first nine ingredients in a soup pot; bring to a boil. Reduce heat; cover and simmer for at least an hour. Strain broth; discard onion, peppercorns, and bay leaves. Remove carcass and any bones in the broth; allow to cool. Remove turkey from bones and cut into bite-size pieces; set aside.

Add carrots, celery, potatoes, and chopped onion. (I do this after making the broth and place in a big bowl.) Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the veggies are tender.

Add nooldes and reserved turkey. Return to a boil; cook, uncovered for 10 minutes or until noodles are tender.

Yield: 12-14 servings (3-1/2 quarts)