Recipe 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
Recipe method
- 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.
Other soup recipes:
Turkey carcass soup recipe
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