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In Dutch oven, combine turkey bones and trimmings with water. Add salt, poultry seasoning, bouillon cubes and bay leaf. Bring to boil. Cover and cook over low heat 1 hour.
Remove bones from broth; strain broth, if desired. Cut any meat from bones and return met to broth. Add celery, onion and carrots. Cover and cook over low heat 15 minutes.
Add noodles and cook uncovered, stirring occasionally, 15 minutes or until noodles are tender. Season to taste with salt and pepper.
By Robin
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