In 8 quart kettle or Dutch oven, place turkey carcass, water, celery, celery leaves, onion, bouillon cubes, salt, pepper and bay leaf. Heat to boiling - then lower heat; cover and simmer 1 hour.
Remove carcass and let cool. Add parsley and carrots to soup. Heat to boiling - then reduce heat and simmer 10 minutes or until vegetables are just tender.
Remove meat from carcass and return pieces to soup. Discard bones. Heat soup to boiling. Add noodles and cook uncovered 10 minutes.
Melt butter in small pan, add flour. Cook over low heat stirring constantly until flour is browned. Stir into boiling soup. Return to boiling and stir. Reduce heat and simmer 5 minutes.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.