Turkey and Filbert Soup

This is a great way to use leftover turkey. It also works well with chicken.

Serves: 8Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy

Serves: 8


  • 1⁄4 cup butter
  • 1⁄2 cup hazelnuts
  • 2 cups cooked chopped turkey breast, divided
  • 1 medium white onion, peeled and chopped
  • 8 cups chicken stock, divided
  • 1⁄4 cup dry red wine
  • 1⁄2 tsp. ground nutmeg
  • 1 tablespoon dried parsley flakes
  • 1 tsp. salt
  • 1 tsp. ground black pepper


  • Melt the butter in a small skillet over medium heat and sauté the hazelnuts for 5 minutes. Drain off the butter and discard.
  • Place the hazelnuts, 1⁄2 cup turkey, onion, and 1 cup stock in a blender or food processor. Blend at medium speed until you have a purée.
  • Combine the mixture with the remaining chicken stock in a large stockpot. Add the remaining ingredients. Heat over medium heat for 30 minutes, stirring frequently.