A wonderful soup to chase away the chills of upcoming winter.

Hey there! Welcome to my kitchen!

Ahh, Thanksgiving Turkey. You go through all the trouble to make it and it's delicious.

But what happens to the leftovers? You can't just throw it away, and you can only make so many turkey sandwiches before you want something different. So why not try a spin on the classic chicken noodle soup?

Ingredients you'll need:

1 lb. turkey parts
1 1/2 teaspoons salt
6 cups water
3 whole cloves
1 large onion
1 large carrot
3 stalks celery, includes a few leaves

Wash off your veggies in some warm water. Quarter the onion and chop the celery and carrot into one inch chunks.

Place turkey pieces, onion, celery, carrot, salt, and cloves into a large pot, like mine, or a dutch oven.

Add the six cups of water and stir it all together very well. Bring it to a boil. then reduce the heat, cover, and let it simmer for one hour. This will be your stock- good for soup, which we're making, or sauces.

Now the stock is done. Here is where you decide if you want to throw the noodles in now, or make your stock a little more clarified.

If you want to clarify the stock, follow this method:
Remove the turkey and vegetables. Strain the stock and skim off the fat from the surface.
Now take one egg and seperate the yolk from the whites. Make sure to keep the eggshells!
In a small bowl combine 1/4 cup cold water, egg white and the eggshell you saved, all crushed up. Add the mixture to your strained stock and bring to a boil once again.
Remove from heat and let sit for 5 minutes. Strain once more in a sieve lined with cheesecloth.

So now you've made your stock! Toss the turkey and veggies back into the pot. Put in your noodles and cook another 10 to 15 minutes, stirring occasionally, on medium heat. Let your soup cool for a few more minutes before serving.

Now that the soup is cool enough to eat, serve it out and enjoy.

I'm going to have some myself. Yummy!