Place chicken and vegetables in a large stock pot and cover with water (12-14 cups). Cook for at least two hours until chicken is almost falling off the bone. Remove chicken to cool. Reserve broth for the soup. When chicken is cool, remove flesh from bones and cut into chunks. Add the beans, onion, celery, garlic, oregano, bay leaf and salt and pepper to the broth. Cook the soup for 2 hours or more until beans are tender, then add chunks of chicken. Add parsley just before serving.
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|Serving Size: 1 Serving (905g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 593 (46%)|
|Amt Per Serving||% DV|
|Total Fat 65.9g||88 %|
|Saturated Fat 38.3g||192 %|
|Monounsaturated Fat 20.7g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 254.6mg||78 %|
|Sodium 902.6mg||31 %|
|Potassium 3092.6mg||81 %|
|Total Carbohydrate 110.6g||33 %|
|Dietary Fiber 11.6g||46 %|
|Sugars, other 99g|
|Protein 70.4g||101 %|
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Calories per serving: 1302
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