Try this Turkey and Wild Rice Soup recipe, or contribute your own.
- 2 cups heavy cream
- 1 teaspoon black pepper
- 1/4 teaspoon thyme
- 1/2 teaspoon poultry seasoning
- 2 cups carrots shredded
- 12 cups (2 - 32 ounce containers of chicken broth)
- 3 chicken breasts or ( 3 to 4 cups leftover turkey)
- 2 bay leaves (remove before serving)
- 2 cups onion finely chopped
- 2 cups celery finely chopped
- 6 ounce box wild rice - i use uncle ben's rice including t
- Carbohydrate 37.9555275084609 g
- Cholesterol 326.060000415463 mg
- Fat 89.0919588622053 g
- Fiber 10.6138749275208 g
- Protein 8.77501875621678 g
- Saturated Fat 55.0260213198463 g
- Serving Size 1 1 recipe (867g)
- Sodium 429.092875115238 mg
- Sugar 27.3416525809401 g
- Trans Fat 4.77039500578615 g
- Calories 962 calories
Step-by-step
- Add everything to the crock-pot except heavy cream.
- Cook for 3 hours on high.
- Add the heavy cream.
- Continue cooking on high for an extra 30 minutes to an hour.
- If using chicken breasts, chop them up and add back to the crock-pot.
- Put the crock-pot on warm until ready to serve.
High dairy fats curdle when subjected to prolonged boiling temperatures because proteins denature and clump together prematurely. Keeping heavy cream out of the slow cooker during the initial three-hour simmer prevents this thermal breakdown, ensuring a smooth emulsion rather than a grainy broth. Aromatics like carrots, celery, and onions release cellular water into the chicken broth, softening structural pectin while retaining enough rigidity for a balanced mouthfeel. Wild rice contains a tough outer hull that requires sustained heat and adequate liquid volume to hydrate fully without scorching the bottom of the crock-pot. Poultry seasoning introduces fat-soluble aromatic compounds from sage and thyme that bind effectively to the dairy lipids once the cream is finally stirred in near the end of the cooking cycle.
Managing Dairy Emulsions and Starch Hydration
Proteins in heavy cream stabilize the suspension of water and fat, but excessive heat strips away this protective barrier. Adding the two cups of cream during the final thirty to sixty minutes maintains a serving temperature near 160 degrees Fahrenheit, safeguarding the emulsion stability. Raw poultry breasts require distinct mechanical handling compared to pre-cooked leftovers. Shredding cooked chicken after boiling or simmering allows the muscle fibers to reabsorb flavorful moisture from the surrounding broth rather than drying out in the initial high-heat phase.
- Stir the heavy cream only during the final 30 to 60 minutes to prevent protein coagulation.
- Remove the two bay leaves before serving to eliminate bitter volatile compounds.
- Store leftovers in an airtight container within the refrigerator for up to 4 days.
