A comforting and flavorful soup perfect for using leftover turkey and fresh vegetables.
Place the turkey carcass in a large pot and cover with water.
Ensure the carcass is fully submerged for a rich broth.
Add celery, onion, bay leaf, and black pepper to the pot.
Chop the vegetables roughly as they will be strained out later.
Bring the pot to a boil, then reduce to a simmer and cook for 1 hour.
Simmering slowly extracts maximum flavor from the ingredients.
Strain the broth into a clean pot and discard the solids.
Use a fine mesh strainer for a clear broth.
Add chopped carrots and peas to the broth and bring to a boil.
Cut the carrots into even pieces for uniform cooking.
Add noodles and cook until tender, about 10 minutes.
Stir occasionally to prevent the noodles from sticking.
In a small saucepan, melt butter and whisk in flour to form a roux.
Cook the roux until it turns golden for a nutty flavor.
Gradually whisk the roux into the soup to thicken.
Add the roux slowly to avoid lumps.
Serve the soup hot, garnished with fresh parsley if desired.
Serve with a side of crusty bread for a complete meal.
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