Just as much a tradition as the turkey itself!

Makes 8 servings

Ingredients

Bones from a 10-12-pound turkey

3 quarts water

1 tsp. salt

1/2 tsp. black pepper

1/2 tsp. dried thyme

1 bay leaf

2 TBS olive oil

1 cup sliced carrots

1 cup sliced celery

1 cup chopped onion

1 cup frozen peas

2 cups cooked white and dark turkey meat, no skin, chopped

2 cups (4oz) uncooked wide egg noodles

Directions

1. Place bones in a large stockpot and cover with cold water. Add salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat to medium-low so that stock is at a gentle simmer. Cook uncovered for 3 hours, skimming foam off the surface occasionally.

2. Remove the bones and the bay leaf. Strain the stock through a strainer. Clean and dry the stockpot.

3. In clean stockpot, heat olive oil over medium-high heat. Add carrots, onion and celery. Cook about 10 minutes, stirring, until onions are golden.

4. Add the broth (first remove any fat from the top). Simmer, uncovered, about 10 minutes, until vegetables are tender. Add peas, noodles and turkey meat and simmer 10 more minutes, until noodles are cooked. Serve immediately.

Nutrition per serving

Calories 171.4

Total Fat 6.6 g

Saturated Fat 1.1 g

Cholesterol 27.5 mg

Sodium 371.1 mg

Total Carbohydrate 13.8 g

Dietary Fiber 2.7 g

Sugars 1.8 g

Protein 15.2 g