Turkey Vegetable Soup

I've never done this before; traditionally we make Tetrazzini with our leftover turkey but this turned out delicious and made just over 3 quarts of soup - enough to have now for a few meals and also to freeze for a meal later. 

In a very large pot, over medium heat, add 2 TBL Olive Oil and sweat 1 Medium Sliced Onion and 2 Stalks of Celery, rinsed with the ends cut off and cut into 1" lengths.  Break or cut Turkey Carcass (hopefully with some meat left on it) into 3 or 4 peices.  Add the pieces to the pot.  Add Approximately 3 Quarts Chicken Broth until covered.  I topped with water so I didn't have to open another quart of broth.  Simmer with the lid off for around 35-45 minutes.  Strain the broth into a smaller pot.  Let the turkey cool so you can handle it and remove all the turkey from the bones and place in the broth.  Disgard everything else.  

You can freeze some or all at this point and you will finish it when you are ready to eat.  It was cold out, so placed my pot on my porch in order to cool quickly and to remove some of the fat, then froze some of the soup for a later meal. 

If having now (and when you thaw to use), simmer pot of Broth and Turkey.  Add 3/4 Cup Basmati Rice for 2 quarts of soup and let it cook in the broth til almost done.  In the meantime, rinse, remove ends and cut 1/2 lb Fresh Green Beans into 1" lengths and add these to the pot.   Peel and cut 2 Large Carrots to a 1/4" dice and add these to the pot.  Add 1 Cup of Frozen Peas to the pot.  Season with Salt and Pepper.  Really you can add what you want in the quantities you prefer.  

Once the vegetables are done serve with a Salad and Warm Crusty Bread or a Grilled Cheese Sandwich.