Turkey Soup

8	cups	turkey broth
2	cups	carrots, diced
1	cup	celery, diced
1		turnip, peeled and diced
1		onion, small to medium, diced
1/2		parsnip, peeled and diced

4	Tbs	parsley
1/2	package	wide egg noodles (3 oz.)
1/2	package	medium egg noodles (4 oz.)
1	can	(15 oz) mixed vegetables, or 15 oz frozen mixed vegetables
2	cups	Turkey meat, chopped (optional)

1	TURKEY BROTH: Place all turkey bones in large pot. Cover with 12 cups water. Add 3 carrots, 3 celery stalks, 4 garlic bulbs (crushed), a bunch of parsley. Cook 1 1/2 hours. Drain. Discard all bones and vegetables.
2	TURKEY SOUP: Cook turkey broth (with optional Turkey meat) with all vegetables until carrots are tender about 6-8 minutes. Add noodles and cook another 6 minutes. Do not overcook noodles. Add mixed vegetables and parsley. Serve.
3	Season to taste with pepper and salt.

Use turkey bones from Roasted Turkey recipe in this cookbook. You can make this soup on Thanksgiving day after you have roasted your Turkey and removed all meat from the bones. This recipe thickens as it cools, and freezes well.