Fundamentally this is a great soup!

My carcass was from a 14lb Turkey. Most of the major parts were eaten, but there was still a considerable amount of meat on the bone.

Per other comments,

added two capfuls of Apple Cider Vinegar during the boiling phase 50% Chicken stock to water Primary ingredients:

Double carrots Double celery Double barley Add 4-8 cloves of garlic Skipped tomatoes (might reconsider) Seasoning:

Double Worcestersshire Double to triple salt and pepper (to taste) Double parsley Double Basil Double to triple paprika Double to triple poultry seasoning. Double thyme Add red pepper Add a couple good squirts of Sriracha sauce And I found myself adding a fair amount more water, to handle the additional barley and also to make the soup a bit thinner. Particularly as the water evaporates over the course of the day.

I can attest that these modifications result in a properly hearty soup!

Oh, I also learned how to properly dice an onion today:

https://www.youtube.com/watch?v=TwGBt3V0yvc