Turkey Noodle Soup

I know turkey season is past us now, but there's always next year. This year I made a turkey for Thanksgiving, scraped off as much meat as I could and wasn't sure what to do with the carcass. I threw it in the garbage and felt wasteful, but afterwards, I learned I could have used it to make stock. You take the carcass, put it in a pot of water with a bunch of carrots, celery, and onions, poultry seasoning, salt and pepper and let it boil for a few hours. Discard all the veggies and bones and POOF you have a bunch of flavorful stock to help start soups, add to rice, mashed potatoes, gravies, crock pot stuff ... it freezes and it's useful.

Now back to the turkey soup.

3 cups of Turkey stock (or chicken or water)
1 large can of cream of chicken soup
1 large can (or so) of water

Add poultry seasoning, sage, thyme, salt, pepper (spices you like) until broth is yummy.
Add bite size turkey chunks, chopped carrots, chopped celery, chopped onion and cook until veggies are done. Add noodles, cook until they're done.

Now this made me SO much soup, like 3 meals worth. If you want to freeze the soup, first, I would recommend only adding noodles to the part you are eating that night and cool the rest in the fridge (this is important if you don't want to be cleaning frozen turkey soup mess out of your freezer when the name brand freezer bags rip open cuz the soup you put in was too hot). When the soup is cool, freezer bags work fine. Then when you are ready to cook it up again, put the frozen block of soup in a pot, bring to a boil, add noodles, cook and serve.