Allow plenty of time; like all afternoon, for this recipe as the turkey bones have to simmer for a long while:
Leftover turkey bones
1 cup of Leftover sliced turkey meat
Bouquet Garni (2 whole stems parsley, 2 stems thyme and 1 bay leaf)
1/2 tsp Salt, 1/4 tsp pepper
1/2 cup each of largely chopped onion, carrot and celery
1/2 cup each finely chopped onion, celery and carrot
1 1/2 cups egg pasta or home style noodles
2 cups fresh spinach, rinsed and stems removed
1 1/2 tsp Mrs. Dash Original Salt Free Seasoning
1 tsp Italian Seasoning
Place the turkey, bones bouquet garni and largely chopped veggies into a large soup pot, place enough water into the pot to cover ingredients.
Turn heat on to about medium to medium low and allow to simmer for at least 2 to 3 hours or until all meat has fallen off the bones.
Place a large colander in sink with large pan or bowl under it and drain the pot with the bones, into the colander, saving all the liquid into the pot below. Add the turkey meat and separate all the large pieces meat that has come off the bones and add to the pot of liquid. Discard the rest bones, bouquet garni and veggies left in the pot.
Place pot of liquid back onto the stove top and add the finely chopped veggies, salt, pepper and turkey meat. Simmer for 30 minutes, stirring occasionally, then add the noodles and cook for 15-20 minutes, or until noodles are tender and veggies are cooked through. Then stir in the spinach and cook for 5 more minutes. Serve!
For thick creamy soup: mix together 1/2 cup milk and 1tbs corn starch in a small mixing bowl and stir it into the soup, turn up heat slightly to bring soup to a boil stirring constantly for a couple minutes until the soup thickens.