1Place the turkey carcass in a large, deep pot, and add the celery, carrots, onion, bay leaves, poultry seasoning, sage, and chicken broth.
2Pour in additional water if needed to cover. Bring to a boil over medium-high heat; reduce heat to medium, and simmer for about 1 hour, skimming off any foam.
3Remove the carcass and any bones. Pick meat off and return to the pot, discarding bones and skin. If there is not enough meat on carcass add 1 lb. chicken breast tenders cut into bite size pieces to the pot. Season to taste with salt and pepper. Add the cream of celery soup stirring well until creamy.Stir in the noodles and peas. Return to a boil and simmer until noodles are done, about 10 minutes more.