Ingredients :
- 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
Instructions :
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.
