How should a leftover turkey soup be made differently from a chicken soup?

I am planning on throwing some of our turkey leftovers into the slow cooker with vegetables in a classic chicken vegetable soup recipe after Thanksgiving. However, I am anticipating that it will taste differently, and want to make sure it comes out well! Are there any tips for herbs, spices, or additions/techniques to use for turkey to make it as delicious as a great chicken soup?

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