From Scratch Chicken Soup

> I always make this soup after I have made a whole roast chicken for a dinner and I need something to do with the leftover meat. I've gotten pretty darn good at it. This is the perfect chicken soup for Winter time and sniffly colds. This is also perfect for the leftovers of those cooked chickens you get at the grocery store or Boston Market.
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> 1 Whole Chicken carcass
> 2 Turnips, one big and one small
> 2 Onions, one big and one small
> Carrots
> Celery
> Garlic
> Barley
> Extra Wide Egg Noodles
> Bell's Poultry Seasoning, to taste
> Sea Salt, to taste
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> Optional ingredients,
> Parsnips
> Potatoes
> Tomatoes
> Butternut Squash
> Any Veggies, herbs or other grains that you like and think will taste good. I have had good results with all the above listed vegetables. Butternut Squash chunks will give your broth a sweet flavor.
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> Select a large pot, one that will be big enough to hold the entire chicken carcass. Place the carcass inside and completely cover in water. Add the small turnip and small onion. Do not cut them up, just put them in the pot whole. Place the pot on high heat on the stove top and cover. Once it comes to a boil, reduce the heat to a medium-low setting and let simmer for one and a half to two hours. Once the meat is falling off the bones it is done.
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> Cut up your veggies any way that suits you, adding as much or as little as you like. I personally like everything cut up into big chunks and cutting the garlic into slivers. I usually cut up all the veggies while the carcass boils for that two hours and set aside until the next step is complete.
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> Let the pot sit until it is cool enough to handle the contents. Place a very large bowl in your sink and then a large colander into that. The bowl needs to be large enough to hold the contents of the pot. Placing the bowl in your sink prevents a large mess in case you spill. Pour everything from the pot into the colander/bowl. Remove the colander, with all the bones, and pour the liquid back into the pot. Dispose of the onion and turnip. Separate the meat from the bone, disposing of the bones, skin and cartilage, and putting the meat back in the pot. Place the pot back onto the stove top and turn on to high heat. Add your veggies, Bell Seasoning, salt, and barley (about two to three handfuls). Be sure the pot is covered. Once the soup is boiling again, turn it down to a medium-low heat to simmer for about forty-five minutes to an hour, or until the barley is tender. Now add your egg noodles and turn the heat off. The pot will stay hot long enough for the noodles to cook.
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> Enjoy!