Chicken Soup With Adzuki Beans, Escarole, And Sweet Potato

Ingredients

• Servings: 12
• 1 1/2 quarts chicken broth
• 4 boneless, skinless chicken thighs
• 1 cup dry adzuki beans
• 1 cup uncooked wild rice
• 2 onions, cut into large chunks
• 1 tablespoon bottled minced garlic
• 1 teaspoon dried sage
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 large sweet potato, peeled and cubed
• 1 zucchini, cubed
• 1 yellow squash, cubed
• 1/3 medium head escarole, coarsely chopped

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• place the chicken broth in a large pot. mix in the chicken thighs, adzuki beans, wild rice, onions, and garlic. season with sage, thyme, and rosemary. bring to a boil, reduce heat, and cook 1 hour.
• remove chicken from the pot, shred with a fork, and set aside.
• stir the sweet potato into the pot. continue cooking about 5 minutes, until sweet potato is slightly tender. mix in the zucchini, yellow squash, and escarole. continue cooking 15 minutes.
• return the shredded chicken to the pot. cook until heated through. increase the amount of broth if the soup seems too thick.