Ingredients

• 1 turkey carcass
• 1 onion, finely chopped
• small handful celery leaves, finely chopped
• 1/4 tsp. savory
• 1/4 tsp. marjoram
• 1/4 tsp. thyme
• 1/4 tsp. sage
• 1/4 tsp. curry powder
• salt and pepper
• 2 tsp. soya sauce
• 2 cups fine egg noodles
• chopped parsley

Directions

1. Cover turkey carcass with cold water. Bring to a boil then simmer for several hours.
2. Remove bones and meat from broth, chop meat, and return to broth.
3. Cool broth and skim off fat.
4. Return broth to boiling and add onion, celery leaves, seasonings, and soya sauce.
5. Simmer gently for 3 hours. Add egg noodles 30 minutes before serving.
6. Serve, topped with chopped parsley.

Serves 6 - 8.

Attribution: Turkey Noodle Soup by Ruth Anne Laverty, Listowel, Ontario. As found in The Harrowsmith Cookbook: Volume Number 1.