8ozdry egg noodles or 12 oz package of frozen egg noodles
½cup frozen peas
1cuphalf & half
Instructions
Start by removing as much of the meat of the turkey bones as possible. Dice meat into bite sized pieces and reserve for use in the soup.
Place the turkey bones and bay leaf in a stock pot and cover with water. Bring to a boil and then reduce heat. Cover the pot and simmer for 1 hour. Remove the bones and bay leaf and discard.
Pour the broth in large bowl. Set the broth aside.
In the same stock pot melt butter. Sauté the onion, carrots and celery in the butter until they are almost tender. The vegetables will absorb most of the butter at this point.
Reduce heat to low and sprinkle the flour over the vegetables. Stir to combine and let the vegetables absorb the flour. Gradually add 4 cups of the reserved broth. Bring this mixture to a boil and cook, stirring constantly for about two minutes, or until thickened.
Add another 4-6 cups of broth, the bouillon, salt, pepper, herbs and diced turkey. Reduce the heat to low and simmer for 30 minutes. Add the egg noodles and frozen peas with about 15 minutes remaining. Not need to boil the noodles prior to adding them to the soup.
Freeze the remaining broth for future use in another recipe.
After 30 minutes, add the half & half. Cook over low heat until soup is warmed through.