"I didn't drink the punch." wrote:

> I've got turkey bones, celery, garlic and ginger, preserved turnip for
> saltiness, black peppercorns ...
>
> please throw out any ingredients to add to improve this very basic soup.

A bay leaf. Just about any meat-based soup or stock
benefits from a bay leaf. It'll have to simmer for a little
while to release the flavor, and of course you remove
the bay leaf before serving.