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 ounce 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

Preparation:

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.