You don't always have to make stock, do a lot of planning or thinking to make a great meal with what what you on hand or what is in the store ready to go.  Adding some chicken thighs, (cook them first in a pan) to Amy's soup, and other veggies, (I also added a sweet potato that was microwaved to semi softness, jalapenos and fresh cilantro) along with some curry sauce from a jar, and lots of spices, and had a really great curry soup loaded with fresh stuff.
 

 This is an easy way to make turkey carcass soup.

After you make stock and deskin and remove the meat from the carcass, and add back to the stock (I strain the hell out of it and only return part of the mirepoix), you can add other veggies, like carrots, or turnips, whatever, turkey gravy, mushrooms and gnoccis for a really great soup. I have also added pre cooked wild rice, even with the gnoccis for texture, color and taste.

 More on inspiration:

This soup is inspired by a recipe for a soup that is served at the Buckhorn Exchange in Denver, Colorado.  (That place has liquor license number one, and their white bean soup is delish)

We think about making soup as a pot on the stove, or a crock pot or an Insta Pot, but you can also make soup in the oven.  I like the roasted taste for the sausage and the tomatoes, and since I used canned beans, it really does not require a long day with the oven on all day.

This recipe is really easy--several cans of organic beans,with liquid in the roaster, lay sausages of your choosing on top of the beans, I put in a whole container of tomatoes, the grape kind, or baby romas, and then add whatever spices--if you are really in a hurry, just put in a packet or two of Italian seasoning or you can go fancy with fresh herbs like basil, rosemary, whatever.  You may want to add a chopped up onion and some crushed or minced garlic.

Bake in a hot oven, 375 plus, until the sausage is done, the rest will be too.  Remove sausage and let it rest, while you mash the tomatoes with a potatoe masher, it wont hurt to mash some of the beans.  Cut up the sausage, maybe deskin it first and add back in.  If you need more liquid, a beer or broth or stock works, return to the oven for a little while longer, or not.  Serve hot with a green salad, or a winter fruit salad, bread and good cheer.

 A cornerstone of meal planning, if you can stand to eat leftovers (if you can't, a therapist might be in order) is to make a soup and a casserole when you have a day off and enjoy the combination or one or the other with a salad or an extra veggie, bread etc, all week long.

It is not hard to be inspired for me personally, but I know we all hit a wall sometimes.  This week's choice of making a "white" lasagna was inspired by lots of leftover baked chicken and an interesting pesto and white cheddar sauce I saw on clearance at Sprout's.  The beef and barley soup was based on a soup of the day choice I saw on a restaurant menu.

I have also found inspiration by taking the time to walk through a grocery store, try to go when it's not too crowded and look at what is on sale or what looks good.  The sirloin being on sale sealed the deal.  It is shown there marinating in soy sauce and Worcestershire sauce.  I had to cut and paste that word from the web! Haha! 

I know you may come here for recipes but both of these are make it up as you go along. I will give you some advice about the white lasagna--it did not taste as good on the first day, and I think that the mushrooms and chicken and the white cheddar just needed a chance to mellow out.  I also tried some lentil lasagna noodles, which were a little tough the first day too, but were totally fine afterwards.  The green color of them was great with the white sauce and the pale cheeses.

Chef's kiss! Love you.