Chicken, Sweet Potato and Rice Soup

    2 hours 15 min

    The perfect soup made by blending a curious combination of ingredients together. Chicken is simmered with aduki beans, wild rice, onions, sweet potatoes, courgettes and chicory. Perfect for the cold winter months.

    26 people made this

    Serves: 12 

    • 1.5 litres chicken stock
    • 4 boneless, skinless chicken thighs
    • 160g dry aduki beans
    • 190g uncooked wild rice
    • 2 onions, cut into large chunks
    • 1 tablespoon finely chopped garlic
    • 1 teaspoon dried sage
    • 1 tablespoon dried thyme
    • 1 tablespoon dried rosemary
    • 1 large sweet potato, peeled and cubed
    • 2 courgettes, cubed
    • 1-2 small heads chicory, coarsely chopped

    Prep:15min  ›  Cook:2hr  ›  Ready in:2hr15min 

    1. Place the chicken stock in a large pot. Mix in the chicken thighs, aduki beans, wild rice, onions and garlic. Season with sage, thyme and rosemary. Bring to the boil, reduce heat and cook 1 hour.
    2. Remove chicken from the pot, shred with two forks 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 courgettes and chicory. Continue cooking 15 minutes.
    4. Return the shredded chicken to the pot. Cook until heated through. Increase the amount of stock if the soup seems too thick.


    Aduki beans are also known as adzuki beans, you can purchase them in Chinese/Oriental speciality stores.

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