Turkey Noodle Soup

This is a tradition the day after Thanksgiving or anytime we have turkey throughout the year. You can freeze the turkey carcass and make the soup whenever you like. I've even made it while we've camped. Yum.

1 leftover turkey carcass
7 quarts of water (28 cups)
2/3 cup of Better than Bouillon or 8 chicken bouillon cubes
2 large onions, peeled and halved
8 whole peppercorns (or more)
4 bay leaves
2 teaspoons poultry seasoning
2 teaspoons salt
1 1/2 teaspoons pepper
2 cups chopped carrots
2 cups chopped celery
4 medium potatoes, peeled and diced
1 cup chopped onion
2 cups uncooked egg noodles

Place the first nine ingredients in a soup kettle or Dutch oven; bring to a boil. Reduce the heat; cover and simmer for one hour. Strain brother; discarding the carcass and any bones, halved onions, peppercorns, and bay leaves. Remove any turkey from the bones; set aside. Add bonedturkey, carrots, celery, potatoes, chopped onion and bring to a boil. Reduce heat; cover and simmer for twenty minutes or until the vegetables are tender. Add noodles and return to a boil for ten minutes or until noodles are tender.
Yields: 7 quarts=24-28 servings.