Turkey Carcass Soup
1 turkey carcass
6 quarts water
3 stalks celery, sliced
2 bay leaves
1 onion, cut into eighths
Pinch of garlic powder
1 cup barley, uncooked or 6 ounce medium egg
2 (16 ounce) cans tomatoes, drained and chopped
1 cup onion
1 cup chopped carrot
1 cup chopped celery
2 teaspoons salt
1/4 teaspoon pepper
Combine first 7 ingredients in a large Dutch oven; bring to a boil.
Cover, reduce heat, and simmer 1 hour. Remove carcass from broth,
and pick meat from bones; set aside.
Measure 4 quarts broth, and return broth to Dutch oven; refrigerate
remaining broth for other uses. Bring broth to a boil. Add barley or
noodles. If barley is added, reduce heat to medium, and cook 45
minutes. If noodles are added, reduce heat to medium and cook for 8
minutes. Add turkey meat, tomatoes and remaining ingredients. Simmer
30 minutes. Remove and discard bay leaves.