Place chicken and vegetables in large 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 cool, cut up chicken into chunks.

Add the beans, onion, celery, garlic, oregano, bay leaf, salt and pepper to the broth.

Cook the soup for 2hours or more util beans are tender, then add chicken. Add parsley just before serving.