This soup is just as great with turkey as it is with chicken, so keep this in the rotation all year long. If you’ve got any bones or carcasses left over, throw them in with the soup to simmer – they’ll enhance the flavor even more, just pluck them out before adding the eggs and yogurt. If you don't have any stock left over but have a turkey or chicken carcass lying around, throw it in a pot with some water and whatever veg you have on hand and simmer for an hour or so – it will go very far in this soup to start with a flavorful base.