Turkey Carcass Soup V.2 - Venezuelan "Chicken" caldo

I was making turkey carcass soup (http://audreyandjon.com/recipes/turkey-carcass-soup) and it ran away from me into a soup styled after the fantastic caldos de pollo I had in Merida, Venezuela. Here's a discussion of Spanish Caldos. Venezuela is not big on spicy foods, so I concentrated on savory spicing and the broth itself.

First, recover the turkey broth as in the turkey carcass soup recipe, above. I didn't skim off all the fat. Mainly this was impatience, but it flavored the soup just right in the end.

Saute chopped onions and chopped bell peppers in a lightly greased pan. Bring broth back to a boil and add some sliced carrots and cook about 10 minutes; then add above veggies. Add 32oz of diced tomato and juices, and spice the soup using bay leaves, sage, thyme, salt and pepper, cumin, and chili powder (with extreme care) - you want it savory, not spicy.

Add shredded turkey (~3 cups). Taste for seasoning and bring back to a boil. Add noodles.

Enjoy with shredded (rallado) queso blanco on top and with an Bread#Arepa!