- 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
- 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.
05/11/2018
recipepes.com
Chicken Soup with Adzuki Beans, Escarole, and Sweet Potato, recipe
PT15M
PT1H
5
455 calories
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