1 1/2 quarts chicken broth 1 Tbsp dried thyme
4 boneless, skinless chicken thighs 1 Tbsp dried rosemary
1 cup dry adzuki beans 1 large sweet potato, peeled and cubed
1 cup uncooked wild rice 1 zucchini, cubed
2 onions, cut into large chunks 1 yellow squash, cubed
1 Tbsp bottled minced garlic 1/3 medium head escarole, coarsely chopped
1 tsp dried sage
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.
Makes 12 servings
(Recipe retrieved from www.Allrecipes.com)