Simple Chicken Soup

This recipe is a modification of one I read long ago in an issue of Real Simple magazine. Not sure what happened to the torn-out recipe, so here is my version. Please note that the "recipe" changes dependent upon the ingredients in the fridge or hanging in the wire basket near the kitchen table...

Ingredients
1 rotisserie chicken
2 or 3 boxes of chicken broth, or equivalent chicken stock you made
1 bag baby carrots, chopped
2 onions, chopped
2 bunches of kale
1+ cup dry lentils
3 cups green beans, cooked
2 cans of diced tomatoes, or 1 pint of tomatoey salsa
5 small potatoes, thinly sliced
Fresh thyme
Salt and pepper
1 lemon
1/2 cup vinegar (balsamic, white wine, whatever you wish)
(Note: You may substitute almost anything as far as veggies go. The rotisserie chicken and broth are indispensable, however.)

Directions
Pour chicken broth into a large pot. Turn on medium-low. In a separate pan, saute onions in olive oil. Add to broth. Do the same with the potatoes, the carrots, and the kale. Add a bit of salt to the kale. Add in the tomatoes or salsa. Add green beans. Pull the meat off the chicken, shredding and adding to the broth. Do not add the skin. Add lots of thyme, as well as some salt and pepper. Add juice from a lemon, as well as vinegar. Add lentils last, and let soup meld for about 15 minutes. Serve!

This will make one big pot of soup and can feed eight or more. Very homey, very easy, and tastes even better the next day...