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Recipe Detail

Turkey and Rice Soup

By Lynn Grieger, RD, CDE, CPT for Summit Medical Group

Use leftover roasted turkey or rotisserie chicken in this delicious soup. Turkey and chicken are good sources of tryptophan, an amino acid that helps promote sleep. ½ cup portion 1 hour before bed provides tryptophan and carbohydrate in the rice and vegetables for a good night’s sleep.


  • ½ cup chopped onion
  • ½ cup chopped celery
  • 1 tablespoon minced garlic
  • 2 teaspoons olive oil
  • 2 teaspoons thyme
  • ½ teaspoon pepper
  • 6 cups chicken broth
  • ½ cup uncooked brown rice
  • 2-1/2 cups shredded turkey
  • 2 cups frozen vegetables; use mixed vegetables or a combination of carrots, green beans, broccoli and zucchini


  1. In a large saucepan over low heat, sauté onion, celery and garlic in olive oil for 5 minutes to soften but not brown
  2. Add thyme and pepper and stir to combine
  3. Stir in the broth and rice
  4. Cover and simmer over medium-low heat for 30 minutes
  5. Stir in turkey and vegetables
  6. Cook 5-10 minutes longer to heat through
Nutritional information
Nutrition Facts
Serving Size 1/2 cup
Amount Per Serving
Calories 116
% Daily Value *
Total Fat 3g
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 22g 7%
Sodium 212g 9%
Total Carbohydrate 11g 3%
Dietary Fiber 2g 8%
Sugars 1g
Protein 11g
Vitamin A 26%
Vitamin C 16%
Calcium 3%
Iron 6%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.