Hot and Sour Turkey Soup

This isn't Hot and Sour soup in the traditional Asian sense but when I made it and added in the lemon juice at the end...

it seemed like a good title and I'll be adding in that tart and sour juice to my turkey soup from now on.  

I found that it balanced the sweetness of the turkey broth and the heat from the  chili peppers.

If you still have a turkey carcass that you tucked into your freezer after Christmas...it is time to pull out your stock pot and get some soup going for your family.

• 1 large turkey carcass
• 1 large diced onion
• 4 or 5 stalks celery, sliced
• 5 carrots, julienned 
• 1/2 cup whole grain rice
• 1/2 cup pot barley  
• 2 teaspoons poultry seasoning
• 1 teaspoon salt
• 1 tablespoon Italian seasoning
• 1/2 teaspoon chili flakes (if there is chili flakes in your Italian seasoning...omit the additional chili flakes here)
• 1 cup of fresh minced parsley
• chicken bouillon (to taste)
• additional salt as needed
• juice of 1 lemon

1. Place the turkey carcass bones in a large stock pot and add enough water to cover.   I usually add at least 10 cups of water. If your turkey carcass is smaller adjust the amounts of vegetables and grains accordingly.
2. Bring to a boil and simmer for 4 hours. Remove the bones, separate the meat and add the meat back to the soup.
3. Chop up the vegetables and add them to the soup pot along with the rice and barley.  
4. Add all the seasonings except chicken bouillon and simmer for another hour.  Taste the broth and if necessary add 1 or 2 cubes chicken bouillon and additional salt if needed.
5. Just before serving, add the lemon juice.