Place whole turkey in a large stockpot. Add 1/2 of the onions, carrots
, and celery
. Add bay leaves
, salt and pepper. Cover the turkey
with 3 quarts of water. Place over medium heat and bring to a boil. Reduce heat to medium low and simmer
for 1 hour.
Remove stock from heat and strain
through a fine mesh sieve
, saving the liquid (about 2 quarts) and turkey meat, discarding the vegetables.
Saute remaining onions, carrots, and celery until wilted, about 4 minutes. Add to strained stock. Add the remaining vegetables, and garlic to the stock
. Season with salt and pepper. Simmer for 10 minutes. Remove the meat from the turkey carcass and dice
. Add the meat, herbs
, and cooked macaroni to stock. Heat through.
Ladle the soup
into each serving bowl and serve with the crusty bread.