Chicken Soup with Adzuki Beans, Escarole, Sweet Potato

 

Chicken Soup with Adzuki Beans, Escarole, Sweet Potato

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

 

Directions

 

There are four styps

One 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.

Two 2

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

 

Three 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.

 

Four 4

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