Creamy Turkey Soup with Noodles

Begin by placing the turkey carcass into a large, heavy-bottomed cooking vessel or Dutch oven and cover it completely with water. Bring the mixture to a rolling boil, then gradually decrease the heat to a medium level and continue to simmer for one hour. Remove the carcass from the pot and allow it to cool down completely.

Next, separate the turkey meat from its bones and cut the meat into small, manageable pieces; discard the bones altogether. Transfer 12 cups of the reserved turkey broth to a large, clean container and set it aside for future use.

Now, melt 2 tablespoons of butter in the same large pot over a medium heat setting; cook and stir the sliced onion, chopped celery, and grated carrots in hot butter until they become tender and soft.

Add 2 tablespoons of flour to the pot, stirring constantly as it cooks and becomes smooth, about five minutes.

Gradually add 4 cups of the reserved turkey broth to the pot, stirring continuously as it brings the mixture to a boil.

Continue cooking and stirring until the mixture thickens, approximately two minutes.

Now, stir in the remaining 8 cups of turkey broth, the cut-up turkey meat, half-and-half, fettuccine noodles, prepared stuffing, salt, bouillon cubes, black pepper, and poultry seasoning.

Reduce the heat to a low setting, cover the pot with a lid, and continue to simmer until the noodles become tender, approximately 10 minutes more.