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Turkey and Noodle Soup

1 turkey
1 tbsp. salt
2 tsp. Worcestershire sauce
1 tsp. dried sage
2 bay leaves
3 qts. water
Noodles
1 med. stalk celery (sliced diagonally into 1 inch slices, about 1/2 c.)
2 carrots (cut into 1/2 inch pieces, about 1 c.)
1 med. onion
1 pkg. frozen lima beans (optional)


Break up turkey to fit 6 quart kettle or Dutch oven. Add salt, Worcestershire, sage, bay leaves and water. Heat to boiling, reduce heat. Cover and simmer for 1 hour. Remove bones, cool, then remove turkey meat and cut into small pieces. Skim fat, strain broth for sage and bay leaves. Measure 10 cups broth into Dutch oven. Add turkey and remaining ingredients, except noodles. Heat to boiling, reduce heat, cover, simmer for 15 minutes. Stir in noodles gradually. Heat to boiling, reduce heat, cover. Simmer for 15 minutes. Serve.


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