On Christmas Day, I cut the legs off the turkey to speed up the cooking time (it was lovely and juicy as a consequence) and sacrificed one of the legs for a fresh stock. It has been simmering away, to produce a lovely golden aromatic broth. Lunch for the next couple of days is this soup made with the stock, which has cooked for an hour with a couple of diced carrots and some diced swede, some diced celery and a couple of leeks, chopped. Them some noodles are cooked in the broth for 10 minutes, and finally, chunks of cooked turkey reheat gently with a big handful of parsley right at the end. Soothing, nutritious and restorative.