Turkey barley soup

2 quarts (8 cups) water
1 32oz container organic low or salt chicken broth
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning or dried sage leaves
    * I used poultry seasoning
1 dried bay leaf
1/2 cup uncooked pearl barley
    * In the future I would use 1 cup
3 medium carrots, sliced (1 1/2 cups)
1 large onion, chopped (1 cup)
    * I cup too much and put in 1.75 cups
2 medium stalks celery, sliced (1 cup)
    * I cut too much and used 1.5 cups
3 cups cut-up cooked turkey
2 tablespoons chopped fresh parsley, if desired
    * I did not use

    * The night before, I baked a 6.5 pound turkey breast
    1) Break up turkey carcass to fit 6-quart Dutch oven. Add water, broth, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes.
    2) Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones and cut into bite-size pieces; set aside. Discard bones and bay leaf.
        * I ended up picking out 2 cups of meat from making the broth
    3) Skim fat from broth; discard. Add turkey meat cut from bones to broth; stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
    4) Stir in carrots, onion, celery and 3 cups cooked turkey. Simmer uncovered 20 to 25 minutes longer, stirring occasionally, until vegetables and barley are tender. Stir in parsley.
        * I ended up cooking this for an additional 25 minutes