Basic Chicken Soup.

Cut the onions in half lengthwise and slice or chop roughly.
Roughly chop the rest of the vegetables into medium/large dice.

Place all of the prepared mirepoix into a large heavy based pot or slow cooker.
Add the chicken with the skin on, unchopped, bones removed.
Add the dried beans after washing them to remove any dust, etc.
Pour the chicken stock over the meat and mirepoix.
Add the salt and pepper.
Add and submerge the Bouquet Garni.
Place over the stove on high heat until the soup starts to boil.
Turn down the heat and simmer gently for approximately one hour or until the chicken flesh becomes tender and starts to fall apart.
Stir often to ensure that none of the ingredients stick to the bottom and burn.

Remove the Bouquet Garni.

I like to allow the soup to go cold in the refrigerator over night, then remove the solidified fat that floats to the surface the next morning.

Place the soup back onto the stovetop and reheat over medium heat.
Place into bowls and serve immediately whilst hot.