Turkey is good to the bone. So don’t abandon that picked over carcass until you’ve extracted every juicy bit of flavor. Turkey soup is an imprecise science, so I’ve not bothered to put this in a recipe format.
Just toss the turkey remains in a large pot and cover with cold water.
Add a large chopped onion, two carrots, and a rib of celery, including tops. Season with some parsley, thyme, a bay leaf and 6-8 peppercorns, 1 tsp. salt and 1/2 tsp. pepper.
Simmer, partially covered, for 4 hours or more. Skim off any crud that forms.
Now you should have several quarts of great turkey stock. Run through a sieve to get a clear broth and discard the veggies–they’ve given up their flavor.
Freeze stock or proceed to making your soup.
In butter or olive oil, brown 1 to 1-1/2 cups each of chopped carrots, onions, and celery for about 10 minutes. Add about 3 Tbs. chopped parsley and 2 minced garlic cloves and 2 tsp. poultry seasoning.
Pour that wonderful stock into the mix. Add a chicken bouillon cube, if you want to intensify the flavor. Cook until veggies are tender.
Add a handful of egg noodles and toss in 2 cups of leftover turkey. Test for any need of salt or pepper. Add a dash of Tabasco for an extra jolt.