Sick of turkey but want to stretch it's value? A turkey leftover from the holidays makes a TON of this soup. I usually put away several quarts in the freezer so that we can enjoy it throughout the winter once our feeling of turkey overload has passed.

- Place your leftover bird (bones, skin, eat, neck and giblets if you saved them... all of it) in a large pot and add water. You don't need to totally submerge it, 3/4 of the way is fine.
- Add a teaspoon of salt and pepper as you like.
- Add a chopped onion, celery, carrots, and a half a head of sliced cabbage. These are going to add flavor (and vitamins!).
- I usually add a bit of sage and garlic as well, but any spices are up to your personal taste and what you have available.
- Bring the pot to a boil and then turn it down to simmer until all the meat has fallen off the bones. The length of time this will take will depend on the size of your bird but an hour isn't unusual. Just keep an eye on it from time to time and add water if necessary.
- Remove the pot from the heat and let it cool. Pour it through a colander and place the liquid stock in the refrigerator.
- At this time you can pick out the meat from what was collected in the colander and shred it. More than likely you will have more than enough for your soup and some to set aside for turkey salad (like chicken salad). This can be put in a freezer bag to use later if you are tired of turkey sandwiches.
- Your stock should have cooled enough that you can skim any excess fat from the top. You can also strain the stock through cheese cloth or even coffee filters if you wish to clarify it further.
- Return the stock to the pot and add your collected meat to it. Bring it back to a boil and add any vegetables that you wish.
- Add whatever vegetables you like. I once again add sliced carrots, celery, and thinly sliced cabbage. Anyone that doesn't like cabbage never knows the cabbage is in there because it cooks down but it adds body to the flavor and vitamins. They swear it helps a cold as much as any chicken soup. If you feel the flavor of your soup needs a little boost, add some Swanson's fat free chicken stock (They even have organic products!).
- Once the carrots are tender, add your final seasoning and egg noodles.