Turkey, Chestnut & Barley Soup

Ingredients: (Serves 8)
Stock
1 turkey carcass (from at least a 12-pound bird) or 5 pounds turkey parts, on bone
1 large yellow onion, peeled and quartered
2 large celery stalks, coarsely chopped
10 sprigs each fresh parsley and thyme
1 large bay leaf
12 black peppercorns
1 teaspoon salt

Soup
2 pounds cooked turkey breast (boneless)
3 large carrots, peeled and chopped
4 large turnips, peeled and chopped
4 large celery stalks, chopped
6 ounces pearl onions, peeled
1 cup pearl barley
8 ounces Brussels sprouts, halved or chopped
1 cup coarsely chopped chestnuts
1/4 cup chopped fresh parsley 

Directions:
1    Begin by making the stock. Break up the turkey carcass, discarding any skin, and place in an 8-quart stockpot. Add enough cold water to cover (about 12 cups), and bring to a boil over high heat; skim off any foam with a slotted spoon. Add the remaining ingredients for the stock and return to a full boil. If you’re not roasting a bird, use low-sodium canned chicken broth instead of the homemade stock.
2    Lower the heat and simmer the stock gently, uncovered, for 1 1/2 hours. Strain and discard the bones and vegetables (you need 9 cups stock). Skim off any fat and return the stock to the stockpot.
3    To make the soup, return the stock to a boil. Remove the skin from the turkey breast and cut the turkey into bite-size pieces (you need 6 cups). Add the turkey to the stockpot, along with the carrots, turnips, celery, onions, and barley. Simmer the soup, uncovered, until the barley is tender, about 30 minutes.
4    Add the sprouts and chestnuts and simmer just until the sprouts are crisp-tender, about 5 minutes. Sprinkle with the parsley and serve steaming hot.
Per serving: 302 cal, 2 g fat (0 g sat), 33 g carbs, 39 g protein, 6 g fiber, 95 mg chol, 347 mg sodium