Mom’s Turkey Soup

Name: Mom’s Turkey Soup
Cuisine: American
Ingredients: 1 turkey carcass, leftover from carving a whole turkey, including any leftover drippings or giblets (not the liver) if you have them; Cold water; 1 medium to large yellow onion, quartered or cut into thick wedges; 1 to 2 carrots, roughly chopped (can include tops); Several sprigs of fresh parsley; 1 to 2 sprigs of thyme, or a teaspoon of dried thyme; 1 bay leaf; 1 celery rib (roughly chopped) and some celery tops; 5 to 10 peppercorns; Salt; Pepper; 3 to 4 quarts of the turkey stock you just made; 1 to 1 1/2 cups each, chopped carrots, onion, and celery; A few sprigs of fresh parsley, leaves chopped (about 2 to 4 Tbsp); A couple cloves garlic, minced; 2 teaspoons of poultry seasoning (more to taste) or a combination of ground sage, thyme, marjoram, and/or a bouillon cube; 2 to 4 cups of leftover chopped or shredded cooked turkey meat (don't use any of the meat from making the stock, the goodness will have been cooked out of it by then); Salt and pepper to taste; 4 to 8 ounces of egg noodles OR 1/2 to 1 cup dry rice (optional, skip egg noodles for gluten-free version)