Turkey Noodle Soup

Name: Turkey Noodle Soup
Yield: Serves 8 to 10 (Makes about 3 quarts)
Ingredients: 1 , turkey carcass from 12- to 14-pound turkey, cut into 4 or 5 rough pieces to fit into pot; 1 , large onion, peeled and halved; 1 , large carrot, peeled and chopped coarse; 3 , medium garlic cloves, unpeeled and smashed; 1 large rib, celery, about 4 ounces, chopped coarse; 2 cups, dry white wine; 1 , bay leaf; 5 sprigs, fresh parsley leaves; 3 sprigs, fresh thyme; 1 , medium onion, diced medium; 2 , medium carrots, peeled and cut into 1/4-inch-thick rounds; 1 large rib, celery, sliced 1/4 inch thick; 1 tablespoon, minced fresh thyme leaves; 1 teaspoon, table salt; 2 - 3 cups, pasta shells (medium), or other medium-sized pasta shape; 2 tablespoons, minced fresh parsley leaves

Main Courses
Vegetables
Pasta
Turkey
Soups
Thanksgiving

Appears in Cook's Illustrated November/December 2000

To make a great soup with the leftover Thanksgiving bird, add one unusual ingredient

SERVES 8 to 10 (Makes about 3 quarts)

TIME 5½ hours

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