In a large pot or Dutch oven, combine the first 8 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are crisp-tender. Stir in noodles; cook 5 to 7 minutes longer or until noodles and vegetables are tender.
- In a large stockpot or Dutch oven, bring water, carcass, celery, onion, garlic, salt, peppercorns, and bay leaves to a boil; reduce heat and simmer until reduced to approximately 6 cups. This will take about an hour.
- Strain and skim off foam.
- Store in an airtight container in the fridge for a week, or freeze in cubes and then store in a ziploc bag in the freezer for a couple of months!