Place leftover bones in big stock pot. Cover with water. Add one onion cut into chunks, salt pepper, garlic salt and whatever other spices you like (I usually add basil and marjoram). Boil til meat falls off bones, about 1 hour, give or take. Let cool enough to remove bones from broth. (Can pour it through a strainer.) Add chicken bouillion (cubes or paste) to taste, cut up leftover turkey meat, leftover stuffing, leftover gravy, and carrots. Cook til carrots are tender, then add noodles. Cook til noodles are tender.
Peggy Walker
(This is how Marilyn Zobrist made her soup, but her recipe isn't written anywhere)
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