In a covered stock pot, bring water and drumsticks to a boil, then reduce heat and simmer for an hour or longer.
Remove the chicken to a plate to cool.
Add the rest of the ingredients, except the green beans, to the broth and cook an additional half hour.
Once the drumsticks has cooled, remove the chicken from the bones and add the meat back into the soup. Add the green beans. Simmer another 30 minutes or so.
