Turkey Soup; Turkey Barley and Turkey Noodle with Anise

I contemplated posting these recipes...they are just so every day after a holiday feast. But then, a colleague at work said she had never made a turkey....let alone turkey soup. So I thot, why not...it is good, wholesome and everyone has enough of a 'twist' to how they make it that it could be interesting. So here then are two soups I made today, after the Thanksgiving Turkey had been made and largely consumed.

Nothing complicated. After your guests have eaten their fill of turkey, remove as much meat as you wish to save for leftovers, sandwiches, turkey stew etc. There is no need to leave any on the bones but you may if you wish. Put the whole carcass in the oven on low until the bones brown nicely....or until you go to sleep after all the dishes are done and the guests have left for the day. The next day put the bones in a big stock pot with one onion, five stocks of celery and four large carrots. Place two star anise (if you can find them whole...this year I simply could not so I had to use the seeds), two stocks of fresh parsley (if possible), 2 tbsp dried sage, 1 tbsp. savory and 2 bay leaves in a cheesecloth. Put in stockpot with water to cover and put on low for whole day or as long as you can. Add more water throughout the day and salt and pepper to taste. You may also add some chicken broth if your taste testing shows the bones have not contributed enough to the broth.
Drain. If making barley soup add chopped turkey, celery and carrots and new chopped onion. When tender add barley. Remember...barley absorbs a lot and expands. So start by adding 1/4 cup at a time.
For noodle soup...starting with drained broth...add chopped onion and cook until tender. Add salt and anise to taste....then noodles.

Enjoy....freeze in individual servings or just freeze the broth to use with making rice, risotto or soup .