Chicken Soup with Adzuki Beans, Wild Rice, Sweet Potato and Squash
- 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 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. Saute the onions until soft and add garlic. Next, add in the chicken thighs. Mix in the broth, adzuki beans and wild rice. Season with sage, thyme, and rosemary. Bring to a boil, reduce heat, and cook 1 hour.
- 2. Remove chicken from the pot, shred with a fork, and set aside.
- 3. Stir the sweet potato into the pot. Continue cooking about 5 minutes, until sweet potato is slightly tender. Mix in the zucchini and yellow squash. Continue cooking 15 minutes.
- 4. Return the shredded chicken to the pot. Cook until heated through. Increase the amount of broth or add water if the soup seems too thick.