• Remove all the usable smoked turkey meat from the turkey carcass.
• Place the turkey carcass into a large stock pot (bigger is better).
• Cover with COLD water all the way up if you can).
• Add the onion, carrots, celery, thyme, sage and the bay leaf to the pot.
• Bring to a boil on high heat and then lower the heat to a simmer.
• Add salt and pepper to the pot.
• Cook with a loose cover for 3 - 4 hours.
• First, pour the stock through a large strainer into another big basin to catch the onion, celery and carrots.
• Then strain the stock through a fine mesh sieve or strainer.
• Makes 4 to 6 quarts or more of stock, depending on the size of the turkey carcass, and how much water you added to cover it.

Soup

• In a separate double boiler, cook the gluten free noodles per the box instructions.
• Lift the top container and let the water drain reserving the carrots in the container.
• In a large soup pot, heat the butter or oil on medium high heat.
• Add the baby carrots and cook for a few minutes minutes.
• Then add the stock to the pot.
• Taste and add some seasoning—salt, pepper, poultry seasoning, sage, thyme, and/or ground celery.
• Bring to a simmer and cook until the vegetables are just cooked through.
• Add the turkey and simmer for 10 minutes.
• Next, add the gluten free noodles.
• Serve and enjoy!