Roast Turkey Soup Recipe

Roast Turkey Soup Recipe

[Photographs: J. Kenji Lopez-Alt]

Note: This soup can also be made with a store-bought rotisserie chicken.

  • Yield:makes 4 to 6 servings
  • Active time: 15 minutes
  • Total time:1 hour 15 minutes

Ingredients

  • 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

Directions

  1. 1.

    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.

  2. 2.

    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.