These turkey soups give you three reasons to be thankful for turkey leftovers long after the big day has passed.

TURKEY NOODLE SOUP WITH FRESH LEMON AND DILL

Combine 10 cups reduced-sodium chicken broth, 4 large diced carrots, 2 large stalks chopped celery, 3 tablespoons minced fresh ginger and 6 cloves minced garlic in a large pot. Bring mixture to boiling; reduce heat and let mixture simmer for 20 minutes, or until vegetables are tender. Add 3 cups egg noodles and 4 cups chopped leftover turkey; simmer for 8 to 10 minutes, or until noodles are tender. Stir in 3 tablespoons chopped fresh dill and 1 tablespoon freshly squeezed lemon juice. Makes 6 servings.

TURKEY TORTILLA SOUP

Heat 1 tablespoon canola oil in a large skillet. Add 3 seeded and diced poblano or Anaheim chiles and ½ cup diced onion. Sauté, while stirring, over medium heat for 3 to 5 minutes, or until onions and chiles are soft. Stir in 1 ½ teaspoons ground cumin. Continue cooking 1 more minute. Add 4 cups diced leftover turkey, 4 cups reduced-sodium chicken broth, and 1 (14-ounce) can diced tomatoes with green chiles and their juice. Bring to boiling; reduce heat and simmer 12 to 15 minutes. Remove from heat; stir in 2 tablespoons freshly squeezed lime juice. Serve bowls of soup topped with baked tortilla chips, grated low-fat Cheddar cheese and chopped cilantro. Makes 6 servings.

TURKEY MINESTRONE SOUP

Heat 2 tablespoons canola oil in a large pot. Add 1 cup chopped onion and 1 cup chopped celery. Sauté, while stirring, over medium heat for 3 to 5 minutes, or until vegetables are soft. Add 1 teaspoon minced garlic; continue cooking and stirring one minute. Stir in ¼ cup tomato paste; mix well. Stir in 2 cups chopped leftover turkey, 1 (15-ounce) can drained and rinsed white beans, 1 (15-ounce) can drained and rinsed red kidney beans, 6 cups low-sodium chicken broth, 2 teaspoons dried basil and 1 teaspoon dried oregano. Bring to boiling. Add 1 cup dry macaroni pasta and 1 diced zucchini; cook 9 to 10 minutes, or until pasta is tender. Stir in 4 cups coarsely chopped fresh spinach; stir until spinach wilts. Serve minestrone topped, if desired, with freshly grated Parmesan cheese. Makes 6 servings.

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