Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 leeks (white and light green parts only), thinly sliced
• 3 stalks celery, chopped
• 3 carrots, chopped
• 2 parsnips, chopped
• 4 quarts Turkey Broth, recipe follows
• Kosher salt
• 1 small head escarole, chopped
• 2 wide strips lemon zest (removed with a vegetable peeler)
• 3 cups chopped leftover roast turkey (skin removed)
• 1 cup farfalline or other small pasta
• Juice of 1/2 lemon
• 1/4 cup chopped fresh dill and/or parsley (optional)
• 1 turkey carcass (from a roasted bird)
• 2 onions, cut into chunks
• 2 carrots, cut into chunks
• 3 stalks celery, cut into chunks
• 1 bunch fresh parsley
• 4 cloves garlic, smashed (unpeeled)
• 1 teaspoon black peppercorns
• 2 bay leaves

Instructions

1. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the leeks, celery, carrots and parsnips and cook, stirring occasionally, 10 minutes. Add the broth and bring to a simmer. Season with salt and simmer until the vegetables are tender, about 20 minutes.
2. Add the escarole and lemon zest to the pot and simmer until the escarole is tender, about 10 more minutes.
3. Add the turkey and pasta and cook until the pasta is partially cooked, about 4 minutes. (The pasta will continue cooking in the hot soup.) Remove from the heat and stir in the lemon juice. Discard the lemon zest and top with the herbs.
4. Photograph by Andrew Purcell
5. Insert kitchen shears into the carcass and make a few cuts to get you started. Then, use your hands to carefully pull the carcass into 4 or 5 pieces.
6. Combine the carcass, onions, carrots, celery, parsley, garlic, peppercorns and bay leaves in a stockpot. Cover with cold water (about 7 quarts).
7. Bring to a boil, then reduce the heat to medium low. Simmer about 2 hours, occasionally skimming any foam or fat from the surface with a large spoon or ladle.
8. Pour through a large mesh strainer into a pot; discard the solids. Cool slightly, then refrigerate in covered containers for up to 3 days or freeze for up to 2 months.