For the stock:

1. In a large stock pot, take all your left over turkey bones, organs, and neck and set to boil in about 12-14 cups of water.
2. To the boiling water add four carrots and four celery stalks in chunks, and one onion chopped into large quarters. Add one tablespoon Italian seasoning and one tablespoon salt. Add pepper to taste.
3. Bring to a rolling boil and turn down to simmer for 4-6 hours at a minimum. Stock can be simmer up to 12 hours for a deeper flavor. 
4. Strain and cool the liquid. You will now have the most delicious Turkey stock.

For the soup:

1. Have your turkey stock warming on low on the stove in a large stock pot.
2. Start by chopping the carrots, celery, and onions to small but even pieces.
3. In a large stock pot add the olive oil. Sauté the chopped vegetables on medium high heat until soft.  Then add chopped garlic until softened. Add salt and pepper to taste. (vegetables should be getting a light brown color)
4. To the pot ladle 1-2 ladles of the turkey stock to deglaze the pan.
5. Add the remaining stock. Then add the turkey breast (chopped or shredded). Add most of the chopped fresh dill leafs (set some aside for garnish). Make sure to discard the dill stems. Simmer the soup for at least 30-60 minutes on medium low heat.
6. Add farro to the soup and cook for at least 10 minutes before serving.
7. Top soup with the rest of the fresh dill. Serve with your favorite bread and enjoy!