This soup makes the best of a bird that is often only so-so. The bones have been roasted, so they offer depth to the broth. Turkey broth, it turns out, is far tastier than the turkey itself.

Add the diced carrots, celery, bay leaf, thyme, and shredded turkey. Cook until vegetables are just tender, about 12 minutes. Add the egg noodles and cook according to package directions.

Instead of throwing the carcass away (please don’t throw it away!), you can use it to create wonderful, delicious and nutritious soup stock.