Step 1

Place the turkey carcass in a large stock pot, and cover with water. Add the bay leaves, peppercorns, allspice, poultry seasoning, onion, carrots, and celery. Simmer, stirring occasionally, for 3-4 hours.

Step 2

Strain broth through a fine mesh strainer or cheesecloth. Return strained broth to pot, and bring back up to a simmer.

Step 3

Place flour in a large bowl. Make a well in the middle and add the eggs.

Step 4

Beat the eggs in the center of the well, and then add salt and half and half. Mix well.

Step 5

Slowly start incorporating the egg mixture into the flour mixture until a soft dough forms.

Step 6

When the dough is able to be formed into a ball, remove from the bowl and coat with a thin layer of oil. Wrap in plastic wrap and refrigerate for 10-15 minutes, or until ready to use.

Step 7

Roll out into a thin sheet and cup with a pizza cutter into small strips.

Step 8

Add in chopped carrots, celery, and rice into the pot with all the homemade stock. Add salt to taste.

Step 9

Bring the stock to a simmer, and cook until the vegetables are tender.

Step 10

Bring the pot up to a low boil, and add to boiling soup, stirring as you add them, and cook until done, approximately 2-4 minutes.

Step 11

Remove the soup from the heat, and stir in cooked, diced turkey. Serve with warm crusty bread.