Preparation

1. In a 12 quart stock pot, place the turkey carcass then add the chicken broth, enough to cover the turkey pieces by an inch. Add the onion, peppercorns and thyme sprigs. Cover and bring to a simmer, cooking slowly for 1 1/2 to 2 hrs., adding extra chicken broth as you go to keep the bones covered with liquid. When the bones are broken down and any meat has fallen off, you know it is ready. Set aside to cool slightly.
2. In an extra large bowl, add an extra large colander and pour the broth and bones thru to strain out the liquid. Reserving the liquid. There may be pieces of turkey meat that are in the colander. This may be be added to the soup later. You may want to cool the broth and refrigerate overnight as this point. It is easier to skim off the accumulated fat from the top.
3. Wipe out the stock pot and place on stove to heat to medium. Melt the butter and add the chopped leeks. Saute the leeks until they soften and turn transparent, about 6 to 8 min. Do not brown. Add the celery and carrots and cook for another 5 minutes, stirring occasionally.
4. Add the turkey broth to the vegetable mixture and bring to a simmer. Simmer partially covered for 25 minutes.
5. Add the chopped turkey meat and the fresh sage and bring to a simmer for another 10 minutes.
6. Add the salt to taste. If serving immediately, add the noodles to the soup and stir to combine. If freezing the soup, add cooked noodles after you thaw and reheat, as frozen noodles can get mushy and break apart.