Turkey Neck Soup

This is wonderful stuff. Good for what ails you, flavoursome, inexpensive and comforting. Much better than turkey soup made with the usual leftover turkey carcass.

2 turkey necks (between 800 & 900g total weight)
2 X 900 ml sodium-reduced chicken stock
1 stalk celery, diced
1 carrot, peeled and diced
1 onion, diced
½ t dried thyme
2 bay leaves
Egg noodles or rice (optional)

In a medium saucepan, add turkey necks and enough water to cover. Bring to a boil. Reduce heat, cover, and simmer gently for two hours, turning at half time. Remove turkey necks and set aside until cool enough to handle. Strain the resulting broth into a large saucepan. Add the chicken stock, celery, carrot, onion, thyme and bay leaves. Bring to a boil, cover, and simmer gently for an hour. In the meantime, pull the meat off the turkey necks, and chop into smaller pieces if desired; add to the pot at the end of the hour. If egg noodles or rice are desired, add at the same time as the meat. Simmer for another half hour, and serve.