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.