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