I usually buy a couple of family-packs of leg quarters, boil up the chicken; debone the chicken; then make a stock from the bones. Then, after all that is done, I get around to putting together the pot of soup. Yesterday, though, I decided to act quickly.
So I found a big pack of smoked turkey necks and began there. I boiled up the necks along with my standard stock pot goodies: onion, garlic, bay leaves, whole peppercorns, celery, and carrot. I let that cook about 3 hours; then strained it.
I pulled the turkey meat off the bone and added it to the soup pot along with okra, green beans, yucca root, sweet and red potatoes, garlic, etc. It turned out VERY rich, chunky, and tasty. Sherry gives it a big THUMBS UP!
Start with a home-made stock. To it, add one or two chopped onions; minced garlic, diced carrots, peeled and diced yucca root, peeled and diced sweet potato, diced red potato, handful of cut fresh green beans, handful of sliced okra, diced celery, diced bell pepper, cup or two of chopped cooked chicken meat. Season with black, red, and white pepper; a dash of cumin; a spoon or so of chili powder, 1/2 teaspoon thyme and 1/4-1/2 teaspoon oregano; tablespoon dried basil; teaspoon of sugar; big dash of Louisiana Hot sauce; BIG splash or two of Worchestershire sauce. Simmer until vegetables are tender.