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