Totally Terrific Turkey Soup

1 turkey carcass, picked over and turkey reserved
3 quarts chicken broth
2 carrots, peeled and coarsely chopped
2 celery stalks, coarsely chopped
1 onion, peeled and coarsely chopped
2 tablespoons poultry seasoning
2 bay leaves
6+ thyme sprigs
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons marjoram
1 tablespoon salt
1 tablespoon freshly ground black pepper
4 celery stalks, diced
4 carrots, peeled and diced
2 sweet onions, peeled and diced
1 tablespoon poultry seasoning
1/4 cup finely chopped fresh parsley
3 thyme sprigs
2 bay leaves
1 tablespoon salt
1 tablespoon freshly ground black pepper
1 quart diced tomatoes with juices
1/4 cup finely chopped fresh parsley

1. Place the turkey carcass in a large stock pot. Add next 12 ingredients (chicken broth through black pepper). Add water to cover carcass completely.
2. Bring to a boil then simmer for 2 hours or more. Turn off heat and let cool.
3. Strain the broth into another stock pot, cover pot and place in refrigerator or area that is 33-40 degrees until completely cool and there is a solidified layer of fat on the top. Overnight is best.
4. Pick any meat off the carcass and set aside. Discard all remaining bones, skin and herbs. (I either eat or give my dogs the carrots and celery.)
5. When ready to make the soup, remove the fat layer from top of broth with a mesh strainer and discard. Note: the warmer the fat gets the more it liquifies so move relatively quickly.
6. Add next 10 ingredients (celery through tomatoes) to the broth.
7. Bring to a boil then simmer for 45 minutes.
8. Add parsley and reserved turkey and simmer for 5 minutes.
9. Adjust seasonings to taste.
10. Enjoy!