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Cover the beans with water and soak for 4-12 hours.
Heat the bacon, onion, and garlic over medium high heat. Sauté until everything is very soft and flavorful, about 10 minutes.
Add the beans and herbs to the pot, and place the whole chicken on top of everything. Cover with water. Throw in the salt, put a lid on, and let it simmer for about an hour.
After an hour, take the chicken out and transfer to a large plate or cutting board to cool. Skim the top of the soup pot for any weird-looking foam. Pull out the herbs. Add carrots and cabbage and let the whole thing keep cooking to get those veggies softened.
When the chicken is cool enough to handle, pull the chicken meat off and cut / shred into bite-sized pieces. I usually add half of the chicken back to the pot and then save the other half for something else delicious later in the week. Squeeze a little lemon juice in there or hit it with a splash of red wine vinegar to finish. Serve with extra herbs if you want, and definitely get a piece of hot crusty bread slathered with that amazing garlic herb butter ready for some dunking. Oh my goodness, what a beauty. You’ve arrived.