Turkey Carcass Soup

Ingredients

  • 1 turkey carcass
  • 6 quarts water
  • 12 peppercorns
  • 3 stalks celery, sliced
  • 2 bay leaves
  • 1 onion, cut into eighths
  • Pinch of garlic powder
  • 1 cup barley, uncooked, or 6 ounces medium egg noodles, uncooked
  • 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

Instructions

  1. Combine first 7 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer for 1 hour.
  2. Remove carcass from broth, and pick meat from bones; set aside.
  3. 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 for 45 minutes. If noodles are added, reduce heat to medium and cook for 8 minutes.
  4. Add turkey meat, tomatoes and remaining ingredients. Simmer for 30 minutes.
  5. Remove and discard bay leaves.