Deb's Absolutely Divine Turkey Soup

"Absolutely Divine" were the words my hubby used to describe my version of turkey frame soup.

1 meaty turkey frame
8 cups of water
1 1/2 Tbsp onion powder
3 stalks celery sliced
1 Tbsp instant chicken bouillon granules
3/4 tsp garlic powder
Chopped and cooked turkey
1 can cream of mushroom soup
1 1/2 tsp dried sweet basil, crushed
1/4 tsp black pepper
4 cups combination of sliced baby cut carrots, parsnip, portobello mushrooms and broccoli florets
1 8oz bag dried wide egg noodles

Cut turkey frame in half with kitchen shears. Place in an 8 to 10 quart Dutch oven. Add water, onion powder, celery, bouillon granules and garlic powder. Bring to boiling; reduce heat. Simmer, covered for 1 1/2 hours.

Remove turkey frame. When cool enough to handle, remove meat from bones; discard bones. Chop meat coarsely and if necessary add enough chopped cooked turkey to make 2cups; set aside.

Strain broth, discarding solids. Skim fat from broth and return broth to Dutch oven. Stir in cream of mushroom soup, basil, and pepper. Stir in vegetables. Return to boiling; reduce heat and simmer, covered for 10 minutes. Stir in noodles and simmer, uncovered for 10 minutes or until noodles are tender but still firm and vegetables are tender. Stir in turkey and heat through.