Ready in 1-4 hours

Serves many many people

• Poultry carcass  1 whole
• Bouillon   4-5 cubes/tsps
• Carrots, chopped  2-3 large
• Celery, chopped  2-3 stalks
• Garlic powder  to taste
• Onion powder  to taste
• Celery salt   to taste
• Umami seasoning  to taste
• Pickle brine  to taste
• Heat of some sort  to taste (i use habanero salt)
• Salt   to taste
• Pepper   to taste
• pasta/rice
• Optional
  • Extra veggies
  • Riced cauliflower

1. Boil the carcass (chicken or turkey) for at least 2 hours then let cool.
2. Once cool, separate broth from carcass, saving broth for soup.
3. “Pick the bird”, separating all edible meat from inedible parts (bone and cartilage). Edible meat should be added to broth, while inedible parts can be tossed once done.
4. Once the bird is picked, meat/stock can be stored or immediately made into soup. 
5. For soup, bring meat/broth to a boil. Add stock/bouillon to taste.
6. Add veggies.
7. Add seasonings to taste.
8. Boil until the veggies are soft.
9. Boil rice/pasta separately.
10. Once all components are done, serve rice/pasta with soup poured over the top.

I can only imagine that if you’ve gotten this far in my recipes that you realize that I don't measure anything. 

My spouse/daughter likes the soup served over rice or pasta, while I tend to add extra frozen veggies to mine and serve it over riced cauliflower.

This is a great way to use all aspects of the bird, and the servings can last forever in the freezer. I can’t tell you how many times I've pulled a frozen bowl of this out of the freezer in the middle of summer, and it just hits the spot!

Don’t be afraid of seasoning! I guess I'd say to start with a teaspoon or so of each and add slowly. Just keep tasting it as it simmers.

Also, you could obviously use fresh garlic or onion, those are just not ingredients that we typically have on hand.