- 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.
- 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.
Tuscan Chicken & White Bean Soup
ingredients
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 Kikkoman Rice Vinegar
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
