Soup Chick®

Turkey soba noodle soup, from Jeanette's Healthy Living

Maybe it's this way in your house, too -- in my house, we prize leftover turkey just as much as the bird carved on the holiday table. The carcass transforms into quarts of stock, and the meat fills any number of sandwiches, stir-fries and soups. This turkey soba noodle soup from Jeanette's Healthy Living is just the kind of post-holiday-indulgence soup I like to make. Think of it as a healthy cleanse, a way for your body to regroup and restore energy for the holiday shopping ahead. If you're eating gluten-free, be sure to read the ingredients on the package of buckwheat noodles. Some are 100 percent buckwheat (and gluten-free), others contain wheat flour.

Leftover turkey noodle soup, from Skinnytaste

After a weekend of feasting and, for many of us, over-feasting, nothing tastes better than a bowl of soup. Gina, from Skinnytaste, makes turkey stock from the bird carcass, and uses it to make a classic turkey noodle soup. Add some of the turkey meat, leftover roast carrots (or parsnips, or whatever vegetables you have), and old-fashioned noodles, and you have a healthy, restorative bowl of soup you can eat right now, or freeze for later.

Tom yam kung, from She Simmers

When I meet my friend Christine for lunch at a local Thai restaurant, I always order a double bowl of tom yam kung, and happily slurp while the hot pepper makes me sniffly and nose-runny. To me, that is heaven. This version of tom yam kung, from Leela at She Simmers, aims to replicate in the best possible way the taste you grew to love at your favorite Thai restaurant. It's a modern recipe, one that relies on using the very best and freshest ingredients. A video guides you through the steps, really quite simple, to making this spicy and addictive soup. When I have a cold, or when the weather is cold, or when it's the middle of summer and I need to cool down, this is the soup I crave.