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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	142.33 Kcal (596 kJ)
Calories from fat	4.95 Kcal
		% Daily Value*
Total Fat	0.55g	1%
Cholesterol	0.15mg	0%
Sodium	501.04mg	21%
Potassium	415.21mg	9%
Total Carbs	28.36g	9%
Sugars	1.45g	6%
Dietary Fiber	3.37g	13%
Protein	5.15g	10%
Vitamin C	11.3mg	19%
Vitamin A	0.1mg	4%
Iron	2mg	11%
Calcium	40.5mg	4%

Amount Per 100 g
Calories	69.98 Kcal (293 kJ)
Calories from fat	2.44 Kcal
		% Daily Value*
Total Fat	0.27g	1%
Cholesterol	0.07mg	0%
Sodium	246.36mg	21%
Potassium	204.16mg	9%
Total Carbs	13.95g	9%
Sugars	0.71g	6%
Dietary Fiber	1.66g	13%
Protein	2.53g	10%
Vitamin C	5.6mg	19%
Vitamin A	0.1mg	4%
Iron	1mg	11%
Calcium	19.9mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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