• Remove the meat from your smoked bone-in turkey. Pull from the bones but leave in larger pieces for now.
  3 cups Smoked Turkey Meat
  
• Place the meat in an airtight container in the refrigerator while you make the broth.

Make the Broth

• In a large stock pot, add the smoked turkey bones or carcass, roughly chopped carrots, celery and onion, herbs, kosher salt and pepper.
  Smoked Turkey Bones or Carcass, 4 Carrots, 5 Celery Ribs, 1 Yellow Onion, 1 tablespoon Kosher salt, ½ teaspoon ground pepper, herbs to taste
• Fill the pot with 12 cups of water or until about 2-3 inches from the rim of the pot you are using.
  12 Cups Water
  
• Over high heat, bring the water to a boil, then reduce to a simmer. Simmer for about 45 minutes to 1 hour until the broth is yellow and fragrant.
  
• Using a fine mesh sieve/strainer, strain the broth to remove the turkey bones, vegetables, and herbs. The solids can be discarded. Transfer the liquid broth back to the stock pot.
  

Build the Soup

• Add the carrots, celery and onions. Simmer for about 20 minutes until the vegetables are tender.
  1 cup Carrots, 1 cup Celery, ½ cup Yellow Onion
• Add the smoked turkey meat and dry egg noodles directly to the broth.
  3 cups Smoked Turkey Meat, 8 oz Egg Noodles
• Cook according to the noodle package directions. (Alternatively, cook the noodles in a separate pot and add them to the broth after they have cooked.)

Serve the Soup

• If the noodles have soaked up too much water during cooking, you may add extra water and a little chicken bouillon to the broth. Make sure to continuously taste for saltiness before adding more bouillon or salt.
  1 tablespoon Chicken Bouillon
• Season the soup with more salt, pepper, poultry seasoning or fresh thyme to taste as needed.
  Herbs to taste, Salt and Pepper