I cook the carcass meat and all along with all the peels and tops and bottoms of the veggies I plan to use in the soup and let it make a really flavorful stock, seasoning to taste (usually in turkey I use poultry seasoning, garlic power onion powder, salt and pepper). I then strain the broth into another pan or bowl and pick out all the pieces of meat from the strainer and place them back into the broth. I will then take the veggies and chop them and add them into it along with if wanted either rice or noodles and I will then let it simmer until everything is cooked to taste.
Good luck with your soup, if you find you have too much stock (which I always do), I will put some stock with the meat in it away in the freezer to make another pot or two at a later date. You may find as I do that turkey stock is rather full flavored and don’t need a lot of stock to make a big pot of soup.