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Creamy Chicken and Wild Rice Soup
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
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.