From the Kitchen of Cathy Blatnik Ingredients 2 cups cooked and chopped turkey 1 cup chopped carrots 1 cup chopped celery 1 cup chopped onion ½ teaspoon salt ½ teaspoon black pepper ½ teaspoon marjoram 8 cups water 6 ounces egg noodles (uncooked) Directions Break turkey bones into small pieces. Place them in a large stockpot. Add enough water to cover the turkey bones and bring to a boil, then turn down the heat to simmer. Cover with lid and cook for about 30 minutes. Remove from heat, let cool slightly and strain liquid through colander into a large bowl (the colander will catch all of the bones). Pull remaining meat off bones and set aside; throw away the bones. Pour the liquid back into the stockpot and add all the ingredients except the noodles. Cover and simmer until all of the vegetables are tender (about 30-40 minutes). Cook noodles as directed on package, drain and set aside. Add desired amount of noodles to bottom of serving bowl and then add the soup.