Place your poultry carcass into a large pot. Add in the parsley, garlic, onion and carrot. Pour the water over the contents of the pot and cover with a lid.
Cook over medium heat, bringing it to a boil and cooking to infuse the flavors. Reducing the liquid to 7 cups.
Strain off the prepared broth and set aside.
If you do not have bones for the soup, you can skip the poultry stock preparation steps and skip to soup preparation. Instead of using the poultry stock, you will use 6 cups of store bought Prepared chicken or poultry broth.
In a pan combine the poultry stock, grated carrot and rice. Bring to a slow boil and cook until the rice is done cooking
Next, cube the cream cheese, cutting it into smaller pieces, then add it to the pot with the stock. Whisking continuously until fully combined and no lumps remain.
Remove from heat, add in the cooked turkey or chicken, season with salt and pepper to your taste, then serve warm.