Turkey stock: Place all your scraps and turkey carcass in a large pot with the peels and vegetable scraps from the soup prep.
Turkey Soup: Heat a medium stockpot and add olive oil to sweat down the veggies (mirepoix).
While soup is cooking in another pot cook your egg noodles a little on the al dente side.
The next step is straining the bits and pieces of celery, onions and tomato out of the soup so it’s smooth and creamy.