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Prep
- 15 min
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Total
- 4 HR
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Servings
- 4
Creamy Chicken and Wild Rice Soup
Ingredients
- 6 chicken thighs, roughly chopped
- 2 onions, chopped
- 1 garlic clove, minced
- 3 parsnips, peeled and sliced
- 3 carrots, peeled and sliced
- 375 ml (1 ½ cups) acorn squash, peeled and chopped
- 180 ml (3/4 cup) wild rice
- 10 ml (2 tsp.) fresh savory, chopped
- 10 ml (2 tsp.) fresh sage, chopped
- 2 L (8 cups) chicken broth
- 250 ml (1 cup) Dairyland 10% lactose free cream
- Salt and pepper to taste
- Cooked and crumbled bacon, for garnish
Directions
- In a crockpot set over medium heat, add the chicken, onions, garlic, parsnips, carrots, squash, rice, herbs, and broth. Season and cook for 4 hours.
- Before serving, add the lactose free cream and stir until combined. Garnish with bacon and serve with bread and cheese if desired.
