Turkey Carcass Soup

Servings: 12

Prep Time: 45 mins
Cook Time: 2 hours

1 turkey carcass

4 quarts water

6 small potatoes , diced

4 large carrots , diced

2 stalks celery, diced

1 large onion, diced

1 1/2 cups shredded cabbage

28 ounces canned, whole peeled tomatoes , chopped

1/2 cup uncooked barley

1 tablespoon Worcestershire sauce

1 1/2 teaspoons salt

1 teaspoon dried parsley

1 teaspoon dried basil

1 bay leaf

1/4 teaspoon freshly cracked black pepper

1/4 teaspoon paprika

1/4 teaspoon poultry seasoning

1 pinch dried thyme

Yield: 12

- Place the turkey carcass into a large soup pot or stock pot and pour in the water; bring to a boil, reduce heat to a simmer, and cook the turkey frame until the remaining meat falls off the bones, about 1 hour.
- Strain the broth through a fine mesh strainer into a clean soup pot.
- Remove the turkey carcass and remove and chop any remaining turkey meat.
- Add the chopped turkey to the strained broth; bring the to a boil, reduce heat, and stir in the remaining ingredients
- Simmer until the vegetables are tender, about 1 more hour. Remove bay leaf before serving.