Turkey or Chicken Soup

This is a family standby. In the days when we cooked a whole turkey for special occasions, I would keep the carcass and either freeze it for later use, or use it right away. This recipe takes a few hours to finish, so plan a day of it.

Prepare the following:

• 4 tsp salt
• 2 chicken boullion cubes (no msg)
• 1 cup carrots grated
• 1 cup celery, diced
• 1 cup onion diced
• 1 20 oz can tomatoes
• 4 tbsp. pot barley
• 1/4 cup lentils
• 2 Tbsp. rice
• 1/4 cup parsley flakes
• 3 cups chopped cooked turkey/chicken meat
• 1 cup pasta (spaghetti broken or a small noodle or alpha bet)
• tobasco sauce to taste
  

In a large soup pot, place the broken carcass and bones in 18 cups cold water and add the salt. Simmer for 5 hours. Strain and discard the bones. Save the meat. Put broth in large soup kettle again and add the rest of the ingredients. Bring to a boil, lower heat and simmer 2-3 hours.