Turkey Carcass Soup

Ingredients and Instructions

1 turkey carcass

6 qt. 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 oz. medium egg noodles, uncooked

2 (16 oz.) cans tomatoes, drained and chopped

1 cup chopped onion

1 cup chopped carrot

1 cup chopped celery

2 tsp. salt

1/4 tsp. 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.

Turkey Carcass Soup 21