Leftover Turkey? Take a Timeout With This Restorative Soup

A steaming bowl of nourishing soup is the perfect antidote to a hectic holiday season punctuated by social evenings and heavy meals. At this time of year, it’s also a welcome and efficient way to use any leftover turkey that may be lurking in your refrigerator. If you manage to eat all the turkey (kudos to you), chicken works just as well. And if you don’t have a chicken to roast, a store-bought roasted chicken will do in a pinch.
This is a simple and restorative soup. Its ease of preparation belies its inherent comfort and depth of flavor. The broth is rich and hearty, yet the ingredients are clean and straightforward. Silky, umami-rich shiitake mushrooms impart an earthy, smoky flavor to a vegetable-studded broth swirling with nutty farro.
Toss in the carrots, celery, and mushrooms. Sauté until the carrots brighten in color and the mushrooms begin to release their juices, 3 to 4 minutes more.
Add the farro; stir to coat and lightly toast the grains, about 30 seconds. Add the stock, thyme, and bay leaf. Bring to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer the soup until the farro is tender, 25 to 30 minutes.
Add the turkey or chicken. If the soup is too thick, add additional stock to your desired consistency. Simmer the soup, partially covered over medium-low heat for 10 to 12 minutes, stirring occasionally. Taste the broth and season with the salt and black pepper, adjusting to your taste.
Ladle the soup into bowls and serve garnished with parsley.