Turkey Barley Chunky Soup

• 1 turkey carcass
• 4 stalks celery, sliced
• 3 carrots, thinly sliced
• 1 small white onion, chopped
• 1 teaspoon garlic powder
• 1/4 teaspoon dried rosemary
• 1 1/2 cups pearl barley
• salt and pepper
• chicken bouillon granule, optional for additional flavoring

1. Place turkey carcass in a large soup pan and completely cover with water.
2. Simmer 6 hours or more until the meat completely falls off of the bones, replenishing water as it evaporates.
3. Add celery and cook 2 hours more.
4. allow soup to cool.
5. Strain soup and remove bones and grissle.
6. Add xtra turkey if desired into pot. Add enough water to fill pot up to where it was when the bones were still in it.
7. Reheat soup and add carrot and spices and simmer for an hour. Add bouillon to taste if you feel the broth needs it.
8. Add barley and cook for about an hour or so.
9. Serve hot with parmesan cheese if desired.
10. You can freeze leftovers and reheat.
11. Great for OAMC.

turkey carcass, stalks celery, carrots, white onion, garlic, rosemary, pearl barley, salt, chicken bouillon granule

Taken from www.food.com/recipe/turkey-barley-chunky-soup-146484 (may not work)