Nimo's Chicken and Butternut Squash Stew

Place chicken, carrot, onions, mushrooms, garlic and thyme sprigs in a large soup pot or Dutch oven. Fill pot with cold water so that it covers top of the chicken and veggies. Bring to a boil with salt, pepper and turmeric. Lower heat to a simmer until chicken is tender and falls easily off the bone, about 1 to 1 1/2 hours. Discard any fat you can skim off the top. Take the chicken out and pull off the bone, shredding the chicken as you go. Return the shredded chicken to the pot and discard bones and other waste. Add butternut squash and bring back to a boil. Cook on low until squash is falling apart, about 45 minutes. Use the back of wooden spoon to break apart the squash so that it incorporates into the broth. Add green beans (or spinach) and cook an additional 10 minutes. Season with additional salt and pepper to taste.