1

Place the turkey carcass, onion, salt, peppercorns, and tarragon sprigs in a large pot. Halve 3 of the carrots and 3 of the celery stalks and add them to the pot.

2

Add enough water to cover (about 14 cups). Bring to a boil. Reduce heat, cover partially, and simmer for 1 1/2 hours. Uncover and simmer for 1 to 1 1/2 more hours.

3

Strain the stock, discarding the solids, then return it to the pot. Chop the remaining carrots and celery. Add them to the pot with the celery leaves (if using).

4

Bring to a boil. Add the noodles and cook for 6 minutes. Reduce heat, add the chopped tarragon leaves and turkey meat, and simmer for 5 minutes.

5

Add the pepper and ladle into individual bowls.

6

To freeze...

7

Omit the egg noodles. Let the soup cool, then ladle it into resealable plastic freezer bags. Store for up to 3 months.

8

To reheat...

9

Thaw the soup overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for 20 minutes. Uncover and bring to a simmer. Add the egg noodles and cook for 11 minutes more.