In a large heavy pot, add Oil (1 tablespoon) over medium high heat. Place seasoned Whole Chicken (1) pieces skin side down and brown for a couple of minutes then flip over.
After both sides are browned add Water (8 cup), and Onion (1), cover with lid and bring to a boil. Once boiling reduce the heat to a low boil for about 10 minutes.
Now add Russet Potato (1), Zucchini (1), Green Beans (1 cup), Carrot (3), Roma Tomato (2), Salt and Pepper (to taste), and Dried Oregano (1/2 teaspoon), Allow to return to a low boil for an additional 10-15 minutes until chicken is fully cooked and carrots and potato are slightly soft.
Turn off heat, and carefully remove onion and chicken pieces. Once the chicken is cooled enough, remove skin and bone from chicken. Place remaining chicken in a bowl and shred with 2 forks, then place back into the soup. If you have excess chicken just add what you want for the soup and save the remaining for another meal.
Serve with White Rice (to taste) on the bottom and Lime Wedge (to taste) on the side. Or with tortillas for dipping into the soup.