Chicken Lima Bean Soup

Directions

1. 1
   In a Dutch oven, combine the beans, chicken, water, celery, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours or until beans are tender.
2. 2
   Remove chicken. When cool enough to handle, remove meat from bones; discard bones.
3. 3
   Cut meat into bite-size pieces; return to pan.
4. 4
   Add carrots; simmer for 30 minutes or until tender. Stir in spinach and parsley; heat through.