1 turkey carcass
6 qt. water
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.