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Creamy Chicken and Wild Rice Soup

  • Prep
    15 MIN
  • Total
    4 HR
  • 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) Scotsburn 18% cream
  • Salt and pepper to taste
  • Cooked and crumbled bacon, for garnish

Directions

  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 cream and stir until combined. Garnish with bacon and serve with bread and cheese if desired.

Products in this recipe

Cream

Cream

In your tea and coffee, on top of fresh berries or the perfect addition to your favourite family recipe – there’s no shortage of fresh and delicious ways to enjoy our cream products.

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