In a large pot on medium-high heat, cook bacon until crispy. Drain bacon on a paper towel lined plate, save until the very end. Save 2 Tbsp of bacon drippings. Cut chicken into 1-inch pieces. In same pot, reduce heat to medium and cook chicken in saved bacon drippings until no longer pink. Transfer to a bowl.
In same pot on medium heat, cook the onion and oregano until onion is soft. Pour soup and three cans of water in pot and mix well. Add carrot, potatoes, green beans and cooked chicken to pot; stir together until well combined. Bring mixture to a boil and then to a simmer. Cook covered until potatoes are tender. Add saved bacon and mix to combine.