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  • Prep
    15 min
  • Total
    4 HR
  • Servings

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


  1. 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. 
  2. Before serving, add the lactose free cream and stir until combined. Garnish with bacon and serve with bread and cheese if desired.

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