Roast Turkey Soup Recipe

• 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

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. 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.

chicken, turkey carcass, bay leaves, thyme, bacon, onion, carrots, celery, turkey meat, kosher salt, parsley

Taken from www.seriouseats.com/recipes/2012/11/roast-turkey-soup-recipe.html (may not work)