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.

1 liter turkey broth/soup with ~ 1 cup of turkey meat. It's best if there's still some turkey fat included.
1 can diced tomato
1 medium onion, chopped
½ bell pepper, chopped
1 carrot, chopped
2 bay leaves
1 tsp sage
1 tsp thyme
1 dash chipotle, cumin
salt and pepper to taste

Brown chopped onions in a soup pot. Add spices and chopped bell peppers, sautee until the peppers are tender. Add tomatos, bring to a simmer. Add broth and turkey meat, along with the carrots. Bring back to a boil for 10 minutes; then let simmmer .
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 arepa!