Step 1

Place all ingredients in  large stockpot and cover with cold water and stock (add additional water and/or stock if needed). Bring to a boil and then reduce heat to medium.

Step 2

Simmer for 2 hours, skimming the top of the soup to remove fat and any scum that rises to the top.

Step 3

Remove turkey and vegetables and set aside. Simmer again on low-medium heat for another 30-45 minutes until stock has reduced just slightly and flavor is rich.

Step 4

Season with salt to taste.

Step 5

Serve with the cooked carrots, diced leftover turkey meat, cooked egg noodles and matzah balls, if desired.