Step 1

Remove all of the meat from the turkey and reserve 3 cups for the soup. If you’ve cooked your stuffing in the turkey, make sure to remove it all.

Step 2

Break the roast turkey into 3 or 4 pieces small enough that they will fit in your largest pot. Fill the pot with cold water so that the water comes 2-inches above the bones. Bring the pot almost to a boil then reduce the heat so that it is barely simmering. You want the water to moving around, but not boiling. Cook for 8-10 hours, leaving the lid off. (See notes if you’d like to use your crockpot instead.)

Step 3

Strain the turkey stock through a colander into a large bowl and discard the solids. Strain once more through a fine-mesh sieve. You can either use the turkey stock immediately or let it cool and refrigerate it for up to 3 days or freeze it for up to 3 months.

Step 4

Heat the olive oil in a large pot over medium-high heat. Add the onion and cook for 5 minutes. Add the carrot and cook until it begins to brown in a few places, about 5 minutes.

Step 5

Add the celery, turkey stock, and the reserved turkey meat to the pot and bring to a boil. Simmer for 5 minutes, or until the carrots and celery are soft. Season to taste generously with sea salt.

Step 6

If you’re using the egg noodles, add them cooked to your soup bowl, ladle in the soup, and garnish with a little sprinkle of parsley.