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Turkey & Wild Rice Soup
Particular parts of the turkey used for a batch are one each leg, thigh and wing along with half whatever trimmings can be had from the back. Ingredients as follows:

Wild turkey as stated, with leg and thigh cut to the bone in multiple places to speed cooking.
1 cup each of the following:
Fresh sliced carrots,
Fresh sliced celery,
Frozen English peas,
Frozen whole kernel corn,
Dry wild rice or blend.

Half a small to medium sweet onion, chopped,
Half a head of garlic smashed, bashed, or chopped
Half teaspoon +/- of black pepper as desired,
1 1/2 to 2 tablespoons of salt also as desired,
2 or 3 large bay leaves,
a tablespoon or two of Worcestershire.

Place turkey pieces in a large pot with lid and cover well with water. Add bay leaves along with some powdered garlic for aroma. I like to add a good surface sprinkle of meat tenderizer at this point to aid in separating meat from bone as later required. Cook at an energetic simmer for around 4 hours. Additional water will need to be added to keep meat submerged as it cooks. After allotted cooking time remove turkey from pot and set aside to cool. Add wild rice and an additional 2 cups water to stock along with the prepared garlic, salt, and black pepper. The wild rice blend I used called for a cooking time of 45 minutes. I set my timer for 30. While rice cooks and after meat cools a bit, remove meat from bones, tendons, and excess connective tissue, and cut into desired sized pieces. After 30 minutes cook time for the rice add celery and onion and simmer for 4 to 5 minutes. Add carrots and simmer an additional 4 to 5 minutes. Add de-boned meat and whatever additional water is needed for desired broth level and bring to roiling boil for a minute or two. Add peas, corn, and Worcestershire, stir, and remove from heat. Sample the broth and add seasoning if desired. Replace cover and let stand 10 minutes or so if you can. It's now ready to eat and will thicken just a bit as it stands.

Dad’s Chicken Soup
“To heal the sick, strengthen the weak and fortify the strong.”

1 chicken cut into pieces easy to boil. Remove skin but leave some fat.
2 cups sliced carrots
2 cups sliced celery
2 cups frozen English peas
1 cup corn
1 small/medium onion diced or sliced
1 head of garlic crushed or equivalent
8 oz. egg noodles
1 teaspoon black pepper
2 ½ tablespoon salt
3 large bay leaves maybe more
Place chicken pieces and bay leaves in strainer tub of large spaghetti pot and cover well with water. Sprinkle with garlic powder or add some crushed garlic for aroma. Cook about 35 minutes or until fork tender. Remove strainer tub with chicken and set aside to cool. Make sure bay leaves are left in the broth. When chicken cools debone and cut meat into desired size. Add onion and remainder of garlic to broth, bring to boil and cook 5 to 10 minutes. Add carrots and celery to broth, bring to low boil and cook 5 minutes. Add noodles and cook 8 minutes. Add chicken, peas and corn, add water to fill remainder of pot, return to boil and turn off heat. Let sit half an hour or so if you can. Enjoy and share with the love of Jesus.