1 turkey carcass, most skin removed
1 cup carrots chopped
1 cup celery chopped
2 cups onion chopped
6 lt. of water
2 sprigs rosemary
2 sprigs sage
2 sprigs thyme
1 tsp. black peppercorns
3 bay leafs
1 cup white wine
1 cup orzo pasta (or your personal favourite)
2 cups leftover turkey meat, chopped

Rinse the turkey carcass to remove any impurities
Place in a soup pot and cover with cold water
Bring to a simmer and skim the surface of the water to further remove any impurities
Allow to simmer slowly for at least one hour, continuing to skim periodically
Add the bay leaves, peppercorns, herbs and white wine
Allow to simmer one more hour, at which point you should have a well flavoured stock
In a separate pot, cook your orzo pasta in well salted water, cook it to Al Dente, strain and cool
Now, remove your stock from the heat and strain through a cheese cloth, or even a coffee filter, preserving the rich stock you have created
Return the stock to a clean pot and bring to a simmer, adding your chopped vegetables, allow them to cook, 12-15 minutes.
Complete the soup by adding the cooked turkey and orzo pasta, and season to your liking, and serve!