• prep: 15 min
• cook: 0 hr
• total: 15 min

servings:

[Photographs: J. Kenji Lopez-Alt] 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.

• 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

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