Heat olive oil in a large stew pot over medium heat. Cook and stir chicken until browned on the outside, about 5 minutes.
Add potatoes, onions, green beans, water, tomatoes, rutabaga, tomato sauce, tomato juice, celery, parsley, garlic, bouillon, peppercorns, cloves and bay leaf. Cook over low heat until vegetables are soft, about 4 hours. Check level of liquid and add water as needed.
Season with salt and pepper. Discard peppercorns, cloves, and bay leaf before serving.
