Turkey Barley Soup

Soup

1 Turkey carcass*
2 quarts water
1 (10 oz) can low sodium chicken broth
3 cups diced potatoes
2 cups sliced carrots
2 cups sliced celery
2 cups shredded cabbage
1 (10 oz) can petite diced tomatoes
1 cup uncooked barley
1 tablespoon Worcestershire sauce
1 teaspoon dried parsley flakes
1 bay leaf
1/2 teaspoon each white pepper, parppika, and poultry seasoning
If turkey carcass not available, you may substitute 2 quarts of chicken broth for turkey carcass and water. Proceed to step 2 in recipe.

Place turkey in carcass and water in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 2 hours. Remove carcass from broth. Strain broth and return to Dutch oven. Pick all meat from bones; set aside.
Add additional broth and all remaining ingredients. Simmer 1 hour or until vegetables are tender. Remove bay leaf and add in reserved turkey meat.