While most people are looking ahead to Christmas, I am still stuck at Thanksgiving. Specifically, with the Thanksgiving bird. It's actually mostly gone, but last night I used the remainder in turkey noodle soup. It was perfect for a chilly evening and only took a half hour. I diced up both white and dark meat and combined it with chicken broth, egg noodles, frozen peas, a couple of bay leaves, some dried rosemary powder, dried sage, and cracked pepper. Let it simmer until the noodles were done, and voila! Soup!