Place beans in a strainer and rinse with cold water.

Transfer to a six-quart pot; add water to cover by two inches. Bring to a boil. Lower heat and cook, covered, for 15 minutes. Remove from heat, cover pot with towel and let stand for three hours until beans are softened.

Drain and rinse beans, discarding liquid. Set aside.

Sprinkle chicken with a half teaspoon of salt. In the same pot, sauté chicken in one tablespoon oil until no longer pink. Drain and set aside.

Sauté onion in remaining oil until translucent. Add the carrots, celery, and garlic; sauté two to three minutes longer. Stir in the chicken soup mixture, water, pepper, beans, and chicken; bring to a boil.

Reduce heat; cover and simmer for one and a half hours or until beans are tender. Stir in parsley and remaining half teaspoon salt. Let sit for a few minutes before serving.