2cupscooked white and dark turkey meat,skinless, chopped (10 oz)
2cupswide egg noodles,uncooked (4 oz)
Place the turkey bones in a large stockpot and cover with cold water. Add the kosher salt, black pepper, thyme and bay leaf. Bring to a boil. Reduce heat to medium-low so that stock is at a gentle simmer. Cook, partially covered, for 3 hours, skimming foam off the surface occasionally.
Remove the bones and the bay leaf. Strain the stock through a strainer. Measure how much liquid you have - you should now have about 2 quarts of soup. If you have less, add enough water to get to 2 quarts. Wipe the stockpot dry with paper towels.
In the clean stockpot, heat the olive oil over medium-high heat, about 2 minutes. Add the carrots, celery and onion (omit the carrots for a keto version). Cook about 10 minutes, stirring, until onions are golden but not browned. Add the peas (unless keto) and the turkey meat and cook, stirring, 1 more minute.
Skim the fat layer from the top of the broth if you wish (I don’t), then add it back to the stockpot. Bring to a boil. Add the noodles if using, lower heat to medium and cook, uncovered, about 10 minutes, just until carrots and noodles are tender.
The nutrition info below does not include noodles. With noodles: Calories 263, Fat 9g, Sodium 412mg, Carbs 24g, Fiber 2g, Sugars 5g, Protein 20g