Need a recipe for Turkey noodle soup ........?

i have enough left over turkey to make a soup can you give me a recipe .Need a recipe for Turkey noodle soup ........?
4 cups turkey stock


4 cups water


1 small onion, chopped


1 cup carrots, cubed


1/2 cup celery, cubed


2 cloves garlic, diced (optional)


2 cups cooked turkey, cubed


1/3 cup fresh dill weed, chopped


1/3 cup fresh parsley, chopped


8 oz. package wide egg noodles





Combine first six ingredients together in soup pot and bring to a boil.





Lower heat and simmer for 20 minutes, until vegetables are tender. Bring the soup back up to a gentle boil and add the rest of the ingredients. Boil until the noodles are tender. Yield: 8-12





or





Ingredients


Cooking spray


1 cup (1/4-inch-thick) slices carrot


3/4 cup chopped onion


4 garlic cloves, minced


1 cup (1/4-inch-thick) slices celery


1/4 teaspoon salt


1/4 teaspoon freshly ground black pepper


6 cups fat-free, less-sodium chicken broth


2 cups (3 ounces) uncooked egg noodles


1 tablespoon low-sodium soy sauce


1 bay leaf


2 cups shredded turkey (about 8 ounces)


Coarsely ground black pepper (optional)








Preparation


Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add carrot, onion, and garlic; saut茅 5 minutes or until onion is lightly browned. Add celery, salt, and 1/4 teaspoon pepper; saut茅 3 minutes. Add broth and next 3 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer 5 minutes. Add shredded turkey; cook 3 minutes. Discard bay leaf. Sprinkle with coarsely ground black pepper, if desired.Need a recipe for Turkey noodle soup ........?
TURKEY NOODLE SOUP





1 turkey carcass, broken into several pieces


2 qts. water


1 tsp. salt


1/4 tsp. pepper


1 chopped onion


2 stalks chopped celery


1 chopped carrot


1 tbsp. parsley


1/2 tsp. marjoram


1 bay leaf


3 inch square cheesecloth


6 oz. noodles, cooked and drained





Combine turkey carcass and water in slow cooking pot. Add salt, pepper, onion, celery and carrot. Place parsley, marjoram and bay leaf in center of cheesecloth. Gather up sides and tie. Drop in pot with turkey. Cover and cook on low for 5-6 hours. Remove carcass and spice bag from pot. Take meat off bone and return meat to broth. Drop cooked noodles into pot. Cover and cook on high for 20-30 minutes. Makes 8 servings.
TURKEY NOODLE SOUP





Left-over cooked carcass from a 15-20 lb. turkey


5 qts. water


1 c. chopped celery


1/2 c. chopped celery leaves


1 c. chopped onion


7 chicken bouillon cubes


1 tbsp. salt


1/4 tsp. ground black pepper


1 bay leaf


1/4 c. butter


1/2 c. chopped parsley


1 c. fresh, frozen or canned peas


1 c. sliced carrots


1 c. cut green beans (optional)


4 c. (8 ounces) fine egg noodles


1/4 c. all-purpose flour





In 8 quart kettle or Dutch oven, place turkey carcass, water, celery, celery leaves, onion, bouillon cubes, salt, pepper and bay leaf. Heat to boiling - then lower heat; cover and simmer 1 hour. Remove carcass and let cool. Add parsley, peas, carrots and green beans to soup. Heat to boiling - then reduce heat and simmer 10 minutes or until vegetables are just tender.


Remove meat from carcass and return pieces to soup. Discard bones. Heat soup to boiling. Add noodles and cook uncovered 10 minutes. Melt butter in small pan, add flour. Cook over low heat stirring constantly until flour is browned. Stir into boiling soup. Return to boiling and stir. Reduce heat and simmer 5 minutes.