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<b>Ingredients</b> 1 pound chicken breast, skinless<br> 1-15 ounce can butter beans<br> 3 large potatoes, cubed<br> 1 bunch scallions, cut about two inches long<br> 1 tablespoon of chopped parsley<br> Salt and pepper to taste (optional) (Elizabeth Carrion)
<b>Step 1</b> In 4-6 cups of water, over medium heat, boil the chicken with the scallions for about 20 minutes. (Elizabeth Carrion)
<b>Step 2</b> While cooking, peel and cut potatoes. Then take chicken breast out (set aside) and potato to the chicken water. Boil for 10 minutes or until potatoes are tender. (Elizabeth Carrion)
<b>Step 3</b> Meanwhile, shred chicken and add to pot. (Elizabeth Carrion)
<b>Step 4</b> Add butter beans and parsley to the soup and cook for an additional two minutes. Add salt and pepper to taste. Serve hot. (Elizabeth Carrion)
<b>Step 5</b> Soup is meant to be thick. For a thinner soup, add chicken broth. (Elizabeth Carrion)