Serves 12
Cook Time 2 hours, 15 minutes
1 1/2 quarts Pacific Chicken Broth
4 boneless, skinless chicken thighs
1 cup dry Adzuki Beans
1 cup uncooked wild rice
2 onions, cut into large chunks
3 cloves garlic, minced
1 t. dried sage
1 T. dried thyme
1 T. dried rosemary
1 large sweet potato, peeled and cubed
1 zucchini, cubed
1 yellow squash, cubed
1/3 medium head escarole, coarsely chopped
Sale di Cervia Sea Salt
Freshly ground Five Peppercorn Mix
Place the broth in a large pot. Add chicken thighs, adzuki beans, wild rice, onions and garlic. Season with sage, thyme, rosemary, Sale di Cervia Sea Salt and ground Five Peppercorn Mix. Bring to a boil, reduce heat and cook 1 hour.
Remove chicken from 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 zucchini, yellow squash and escarole. Continue cooking 15 minutes.
Return shredded chicken to the pot. Cook until heated through. Increase the amount of broth if the soup seems too thick.
Recipe adapted from and photo courtesy of www.allrecipes.com
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