I've given this recipe 5 Stars because, as written (which is how I made it the first time) -- and much to my surprise -- is a really good, easy and "basic" recipe. Given a second go-around, I tweaked it a bit, and believe that I made it even better (?) (I made it for 4 servings; IOWs, I quadrupled the recipe). No question about it, though, I will very definitely be making this Soup again ... and again ... and again -- especially whenever Turkey (in whatever incarnation) is on sale. My tweaks? For my Broth, I used 3 Chicken Bouillon cubes (3 tsp. Chicken Bouillon granules would work well, too) with 4 cups of Water "flavored" with 1/2 finely sliced Sweet Onion plus 3 cloves of minced Garlic that I sauteed in a combination of EVOO and (unsalted) Butter (it's just what I do when making pretty much ANYTHING, but most especially Soups). If only for color, I first washed and peeled 2 Carrots to rid us all of the "dirt" that is inevitable when one buys Carrots, and then I continued to peel/slice them (with my vegetable peeler) before I further sliced them cross-wise. I would have LOVED to also include some other Vegetables (e.g, Zucchini, Cabbage, Brussels Sprouts) but, truth be told, I didn't have any on hand (next time perhaps). I tossed in a sprinkling of some dried Herbs (just another thing that I do; Basil and Oregano are MY "basics" but Dill, Tarragon or any other(s) of your preference would work with this Soup; fresh Herbs would probably work even better). Just sayin'.