Cream the fowl (and bones)
A thick and creamy broth makes this soup very appealing on cold, wet, or rainy days. If you want stronger flavors, we suggest preserving the carcass (aka bones). Then add it while making the broth. THIS WILL HELP IMPROVE FLAVORS. Just make sure to remove the carcass before completing the cooking process to prevent serving unsightly bowls of turkey soup. You can also adjust this recipe for leftover chicken, too. Meanwhile, the half-n-half can be substituted with evaporated milk or whole cream in a pinch.