<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)