I'm making this turkey soup with the rest of the leftover turkey from Thanksgiving. I followed the recipe but added two teaspoons of salt, 6 bullion cubes (I didn't have the granular bullion), and I used 1 cup of whipping cream and a cup of 2% milk instead of 2 cups of half-and-half (I had none). I also sauteed the carrots, onion, and celery in about 1/2 cup of butter. If you make it, make sure to stir the final mixture occasionally while it is simmering. Otherwise it will scorch.
It has a rich flavor and will be an excellent soup - great for a winter evening.
Make it any thicker and you've got a turkey pot pie filling - a lot of turkey pot pie filling..