Chicken and Bean Soup with Parsley

CHICKEN AND BEAN SOUP WITH PARSLEY

8 cups water
1 cup dried great northern beans
1 cup dried kidney beans
1 tsp. rubbed sage
1 pkg. (2.5 oz.) onion soup mix (2 env.)
2 whole boneless, skinless chicken breasts,
cut into 1 inch pieces (about 1 lb.)
1/2 cup chopped fresh parsley

Heat water, beans, sage and soup mix (dry) to boiling in 4 quart Dutch oven. Boil 2 minutes; reduce heat. Cover and shimmer for about 2 1/2 hours or until beans are tender. Stir in chicken and parsley. Cover and cook about 15 minutes or until chicken is done. Makes 8 servings.