4 small onions, quartered
6 cloves garlic, peeled
1 pound carrots, peeled and cut into 2 inch chunks
2 pounds chicken thighs, skin removed
Handful thyme sprigs
Kosher salt and freshly ground black pepper
1 ½ pounds red bliss potatoes, washed and quartered
2 handfuls of green beans, trimmed
3 to 4 boxes of low sodium chicken broth
In a large pot, combine onions, garlic, carrots, chicken and thyme. Season with salt and pepper. Add chicken broth to cover. Bring to boil then reduce heat to a simmer. Skim and discard any scum that may come to the top.
Simmer until meat of the chicken falls off the bone with almost no pressure from a fork, about 1 to 1 ½ hours. Remove the chicken pieces to a plate. Use 2 forks to separate the meat from the bone. Add the meat back to the pot.
Add the potatoes, cook until fork tender, about 20 minutes. Add green beans, cook until crisp-tender, about 3 to 4 minutes. Remove from heat, salt and pepper to taste.