I anticipate After-T-Giving soup almost as much as I do the main event. I get a very large turkey to cover the need for day-after munching & soup-making. The aroma of it wafting through the house is enough to bring back T-Day.

1 Carcass of Turkey, bashed with a chef's knife or cleaver to expose marrow wherever possible
2 Lg. Carrots, washed, unpeeled
1 Lg. Onion, slice off dirty little root but don't peel
1 stalk celery (if desired - BF hates it)
Parsley stems
1 Bay Leaf
10 peppercorns, left whole
Rosemary stems
cover all above with water and simmer 5-6 hours, replenishing water a time or two. Strain out and discard solids. If there is not enough stock, augment with your favorite purchased chicken stock. I like Pacific or Kitchen Basics or Trader Joe's.

Add:
Cut up leftover turkey meat
2 washed, peeled diced carrots
1 lg. onion, peeled and diced
1 stalk celery (if desired)
1-2 peeled diced parsnips
S&P to taste
Chopped fresh Flat Leaf Parsley
Cook 30 minutes.

For starch:
par boiled New potatoes, diced very small
par boiled Macaroni - mini shells or bows work nicely
If using these, cook about 20 minutes.

OR, make these noodles:

1 1/2 cups all purpose flour, seasoned with S&P
2 lg. eggs

Mix together in a bowl creating a dough. After the dough can be gathered, transfer the mixture to a cutting board and give it a good knead till smooth. Divide dough in 4 pieces.

Roll one piece of dough out, very thinly, at a time. Roll up the piece of flattened dough jellyroll style and run a knife at very close intervals, slicing the noodles. Lift and drop them back on the board to keep them separate. Remove the noodles to a bowl and add a pinch of flour, lift and drop them to discourage sticking. If the noodles are too thick, they tend to look like square ropes in the soup but hey, if that's what you're into...

Add noodles to soup and cook about 25-30 minutes on low heat till noodles are tender. Add grated parm if desired.