Hearty Turkey Soup

• 1 meaty turkey frame (left over roast turkey bones)
• 4 quarts water
• 1 onion, quartered
• 2 tsp. salt
• 1 can (16 oz.) tomatoes, cut up, save liquid
• 1 Tbsp. instant chicken bouillon granules or 3 cubes
• 1 tsp. dried thyme, crushed
• 1 1/2 tsp. dried oregano, crushed
• 1/8 tsp. pepper
• 4 cups fresh vegetables (any combination of uncooked sliced celery, carrots, mushrooms, chopped onion, corn, broccoli and cauliflower florets).
• 1 1/2 cups med. noodles, uncooked

Break turkey frame, place in a large Dutch oven or soup pot with water, onion and salt. Bring to boil; reduce heat. Cover; simmer 1 1/2 to 2 hours until meat falls off the bones. Remove turkey frame. When cool enough to handle, pull meat off and chop coarsely if necessary. Discard bones. Strain broth and skim fat. Discard solids. Return broth to Dutch oven. Stir in chopped turkey meat, tomatoes with liquid, bouillon granules, thyme, oregano and pepper. Stir in fresh vegetables. Bring to a boil; reduce heat. Cook covered for 15 minutes. Stir in uncooked noodles; simmer, uncovered, 8 to 10 minutes, or until noodles are done. Season to taste with salt and pepper. Yield: 10 servings.