My old soup!

I've been making this soup for years and it seldom gets eaten by guests 'cause it don't last very long.
The other night some friends came by with some delicious home-made clam chowder and I happened to have a pot of my turkey neck and gizzard soup to share also. A first for the company who enjoyed it very much.
I just cover about 4 large turkey necks and a pack of gizzards with water, add salt, pepper, garlic, marjoram, savory, and bring to a boil. Cook for a couple of hours then add cut up carrots, celery, onion, a bunch of greens like mustard greens, kale, etc. and some barley or pasta and cook for another hour or so until the meat separates easily from the neckbones. Might even add a pigs foot or two but that's another story and soup!!