Chicken Soup With Adzuki Beans, Escarole, And Sweet Potato

Submitted by: admin on April 10, 2020

12 servings

Ingredients

1 ½ 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
⅓ medium head escarole, coarsely chopped

Instructions

Step 1
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.

Step 2
Remove chicken from the pot, shred with a fork, and set aside.

Step 3
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.

Step 4
Return the shredded chicken to the pot. Cook until heated through. Increase the amount of broth if the soup seems too thick.

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