the meat on the bones that you used to flavor the stock when you put together the soup? And do you throw away the carrots, onion and celery also? I have always left meat on the bones and once the stock is ready, I strain the broth, and pick out the good pieces of meat, throwing away grizzle, bones, etc. I have heard others say that they throw all that meat and the softened vegetables out because it is flavorless and then just add fresh veggies and the leftover meat.
I made a turkey for guests Saturday night. I had a lot left over so it is soup time. I have the broth ready (enough for 2 batches of soup) and will start adding fresh vegetables and wild rice to this batch. DH is really sick with little appetite and I need to make something he will eat.