Recipe Chicken Soup with Adzuki Beans, Escarole, and Sweet Potato (Soup)

Required Ingredients:

• 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

Preparing/Cooking:

• 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.

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