Turkey Rice And Barley Soup

• 1 leftover turkey breast carcass (from an 8-pound turkey breast)
• 3 quarts water
• 4 teaspoons chicken bouillon granules
• 2 bay leaves
• 1/2 cup uncooked instant rice
• 1/2 cup uncooked quick-cooking barley
• 1-1/2 cups sliced carrots
• 1 cup chopped onion
• 1 cup sliced celery
• 1 garlic clove, minced
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup cubed cooked turkey
• 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes

1. Place carcass, water, bouillon and bay leaves in a Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove carcass; cool.
2. Remove meat from bones and cut into bite-size pieces; set meat aside. Discard bones. Strain broth and skim fat; discard bay leaves. Add rice and barley to broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
3. Stir in the carrots, onion, celery, garlic, salt and pepper; cover and simmer 20-25 minutes longer or until the vegetables are tender. Add cubed turkey, parsley and reserved turkey; heat through.

turkey breast carcass, water, chicken bouillon granules, bay leaves, rice, barley, carrots, onion, celery, garlic, salt, pepper, turkey, parsley

Taken from www.tasteofhome.com/recipes/turkey-rice-and-barley-soup/ (may not work)