Heat the olive oil in a heavy-bottomed pan or a Dutch oven. Add the garlic, onions, celery, carrots, and a pinch of salt and pepper. Cook, stirring often, for about 5-6 minutes until browned. Then pour in 6 cups of water.

Add the turkey carcass, chicken bouillon, bay leaves and parsley. Add the remaining water and bring the mixture to a boil.

When the soup begins to boil, reduce the heat to low and simmer for 2 hours. After 2 hours, use tongs to remove the meat from the carcass and add it to the soup.

Remove the turkey carcass from the soup and set it aside to cool.

Add the pasta or noodles to the soup and cook until tender.

Remove any remaining meat from the turkey carcass and add it to the soup.

Remove the bay leaves and any small pieces of bones, skin, or cartilage from the soup.

Season to taste with salt and pepper if necessary, and enjoy!