Very Unrefined Chicken Soup

Here's a version of a soup which I put together fairly regularly. As Liz said, when I roast chicken, I keep the pan juices to "beef"-up the stock.  I Scotland I'd use "neep" (rutabaga) instead of sweet potato, and maybe a small leek, or cabbage, or any other vegetable that was to hand, but the onion and carrots are constants for me.
The soup in the photo was made this week, and it has Savoy cabbage in it. You could add any small pieces of leftover chicken.

Very Unrefined Chicken Soup

1 carton chicken broth
1 medium onion, diced
2 cups diced carrots
1 1/2 cups diced sweet potato
2 cups kale, finely chopped
1 or 2 garlic cloves, pressed
1/2 tsp dried thyme

Salt and pepper to taste

Bring chicken broth to a simmer, adding all ingredients as you do. Simmer for 45mins to 1hr..............ummm.....

that's it.