Note: This soup can also be made with a store-bought rotisserie chicken.
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.
- Yield:makes 4 to 6 servings
- Active time: 15 minutes
- Total time:1 hour 15 minutes
- 2 quarts low sodium store-bought or home-made chicken or turkey stock
- 1 leftover roast turkey carcass, cut into rough chunks
- 2 bay leaves
- 2 sprigs thyme
- 1/2 pound slab bacon, cut into 1/2- buy 1/2- by 1/4-inch batons (optional)
- 1 large onion, finely sliced (about 1 1/2 cups)
- 2 medium carrots, diced medium (about 1 1/2 cups)
- 3 ribs celery, sliced at a bias (about 1 1/2 cups)
- 1 pound leftover roast turkey meat, roughly torn into bite-sized pieces
- Kosher salt and freshly ground black pepper
- 3 tablespoons chopped fresh parsley leaves
Combine stock, turkey parts, bay leaves, and thyme sprigs in a large stockpot. Bring to a boil over high heat, reduce to a bare simmer, and cook for 1 hour. Strain broth into a medium saucepan and discard solids.
Add bacon, onions, carrots, and celery. Bring to a simmer and cook until vegetables are tender, about 10 minutes. Stir in turkey pieces and season to taste with salt and pepper. Stir in parsley and serve.