Chicken Soup: Tuscan Chicken and White Bean Soup

posted by Angel 01-18-100 5:05 AM

Tuscan Chicken and White Bean Soup
Makes 4 servings

6 chicken thighs (about 2 lbs.), boned
1 bunch Italian parsley, divided
3 tablespoons Kikkoman® Soy Sauce
1 cup chopped onion
1/2 cup diced celery
1/2 cup diced carrot
1/2 teaspoon dried marjoram leaves -- crumbled
1 can (15 oz.) cannelli, navy or great Northern beans
1 tablespoon vinegar

Place chicken and 1/2 parsley bunch in Dutch oven or large saucepan; pour in 3 cups water and soy sauce. Cover and bring to boil. Reduce heat; simmer 10 minutes.

Remove chicken and discard parsley. Stir in onion, celery, carrot and marjoram. Simmer, covered, 15 minutes.

Meanwhile, discard skin from chicken. Cut chicken into 1-inch pieces and chop remaining parsley leaves; set aside.

Stir beans and vinegar into pan; bring to boil. Add chicken pieces; simmer 2 minutes, or until heated through.

To serve, sprinkle chopped parsley over each serving.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line