Recipe by The National Turkey Federation
In a 5-quart saucepan combine wings, cold water, onion wedges, carrot chunks, bay leaf, peppercorns and broth or bouillon. Bring to a boil over high heat. Skim off any foam. Reduce heat, cover and simmer mixture for 1 to 1-1/4 hours, or until wings are tender.
Remove turkey from cooking liquid and allow to cool. Remove poultry from bones, discard skin and bones. Cube poultry; cover and refrigerate.
Strain broth. Discard seasoning, vegetables and spices. Skim off any remaining fat. Return broth to saucepan.
Add corn, carrot, celery and zucchini slices, tomatoes, sugar-snap peas or green beans, sliced leek, lima beans, barley and seasonings to broth. Over high heat, bring mixture to a boil. Cover and immediately reduce heat to a simmer. Cook 20 minutes or until all vegetables are tender.
Add reserved turkey, broccoli and peas; gently cook 5 to 10 minutes. Adjust seasoning to taste.