Chicken Soup with Adzuki Beans, Escarole, and Sweet Potato Recipe - Allrecipes.com
Chicken Soup with Adzuki Beans, Escarole, and Sweet Potato Recipe
  • READY IN hrs

Chicken Soup with Adzuki Beans, Escarole, and Sweet Potato

Recipe by  

"This absolutely delicious soup was created to help use up the Adzuki beans, wild rice, and sweet potatoes in my pantry. I decided to use the sweet potato instead of regular potatoes, and was delightfully surprised by the wonderful flavor blend it created with the sweetness of the onions, garlic, and Adzuki beans. I also wanted to try escarole in a soup, and the result was fantastic. Adzuki beans are found in any health food or specialty store, and in many national grocery chains. They have a great nutty, slightly sweet taste, and are especially tasty added to chicken soups of any kind."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • COOK

    2 hrs
  • READY IN

    2 hrs 15 mins

Directions

  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.
  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, yellow squash, and escarole. Continue cooking 15 minutes.
  4. 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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Reviews More Reviews

Most Helpful Positive Review
Jul 15, 2004

I made this recipe without the "escarole", because I could not get it where I live, however, the soup was absolutely fabulous without it. My family loved it, even my 4 and 6 year old children gobbled it up. My husband commented that the next time I make it, he would like more meat in it. I used 5 thighs instead of 4 to make make up for the Escarole and he still wanted more meat. None of this soup was thrown out. We ate all of it over 3 days. It's a keeper.

 
Most Helpful Critical Review
Feb 23, 2009

I just didn't like this. I liked the adzuki beans which I was a first-timer with, but I had to keep adding water and the rice didn't turn out right. And I didn't like the escarole in it but normally I like escarole. I will not make this again.

 

25 Ratings

Apr 14, 2006

this soup is very good! you can add whatever vegetables you want... aduki or adzuki beans are fantastic, a delicious way of adding more fibre to your diet, and they go so well with the sweet potato flavour! *warning* if you are not used to eating too much fibre, the adzuki beans may sneak up on you ...

 
Nov 17, 2008

We all LOVED this one!! I used (dry) kidney beans in place of the adzuki...and I added them in toward the middle of cooking. Also, I used a box of Uncle Ben's wild rice which I cooked in the microwave then added toward the end of cooking. This was especially good the next day.

 
Mar 16, 2009

This is a fabulous soup. I usually omit the zucchini because I never seem to have it on hand. The key elements to this soup are chicken stock, adzuki beans, sweet potato, escarole, and the spices. All other ingredients I've added or subbed, depending on what was in the fridge, and it's been delicious every time.

 
Oct 26, 2010

My husband and I both enjoyed this healthy and delicious soup. Substitutions could easily be made for personal veggie preferences. I used fresh garlic and, perhaps because I used low sodium broth, I found that it needed some himalayan sea salt before serving.

 
Jul 28, 2010

I wasn't sure if I should review this recipe, because I had to make some substitutions based on what I had on hand, but I decided that my substitutions didn't change the overall flavor of the dish. I used boneless skinless chicken breast instead of thighs, brown jasmine rice instead of wild rice, part of a pattypan squash instead of the zucchini, and spinach instead of escarole. I had bought some adzuki beans from the bulk section of my grocery store because I thought they were beautiful beans, so then I had to find a recipe to use them in. The flavor of this is incredible! I thought for sure I would need to add salt, but the herbs combined with the slight saltiness of the broth made the flavor perfect. I researched the nutritional value of adzuki beans and they're amazingly good for you! I'll definitely buy more and make this again on multiple occasions. Thank you for sharing!

 
Dec 17, 2009

This soup is delicious!! I made it per recipe, and it made LOTS of soup! With just the two of us we polished it off in 3 days. I plan on making this often. A lot of chopping, but well worth it! (especially because when I cook my hubby cleans) ;) A new favorite!

 

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Nutrition

  • Calories
  • 169 kcal
  • 8%
  • Carbohydrates
  • 29.1 g
  • 9%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 1.9 g
  • 3%
  • Fiber
  • 5.4 g
  • 22%
  • Protein
  • 9.9 g
  • 20%
  • Sodium
  • 41 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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