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Epicurious

Lentil and Chicken Soup With Sweet Potatoes and Escarole

By Anna Stockwell

4.3

(21)

Lentil sweet potato and chicken soup in a bowl.
Photo by Chelsea Kyle, Food Styling by Anna Stockwell

Leftover roast chicken or store-bought rotisserie chicken can be turned into a hearty pot of soup in about half an hour. Fresh dill and lemon add a nice dose of brightness.

Recipe information

  • Total Time

    35 minutes

  • Yield

    4–6 servings

Ingredients

1 cooked chicken carcass (from 1 store-bought rotisserie chicken or homemade roast chicken)
1 lb. sweet potatoes (about 2 medium), peeled, cut into 1" pieces
3/4 cup French lentils (about 5 oz.), rinsed
1 tsp. kosher salt, plus more
2 Tbsp. extra-virgin olive oil
10 celery stalks, sliced on the bias into 1/4" slices
6 garlic cloves, thinly sliced
1 1/2 cups shredded cooked chicken (from 1/2 of a store-bought rotisserie chicken or homemade roast chicken)
1/2 head escarole, cut into bite-size pieces
1/2 cup finely chopped dill
2 Tbsp. fresh lemon juice

Preparation

  1. Step 1

    Place chicken carcass, potatoes, lentils, and 1 tsp. salt in a large pot. Cover with 8 cups water. Bring to a boil over high heat, skimming off any foam, then reduce heat to medium-low and simmer until potatoes are fork tender and lentils are cooked through, 10–12 minutes. Discard chicken carcass.

    Step 2

    Meanwhile, heat oil in a large heavy skillet over medium-high. Add celery and garlic and cook, stirring often, until celery and garlic are lightly golden brown and tender, about 12 minutes.

    Step 3

    Stir celery, garlic, shredded chicken, and escarole into soup and cook, stirring occasionally, until escarole is wilted, about 5 minutes. Remove from heat. Stir in dill and lemon juice; season soup with salt.

TagsEpicuriousQuickSimmerFrench LentilLentilBean and LegumeVegetableChickenPoultrySoupSoup/StewWeeknight MealsGluten FreeNut FreeSweet PotatoPotatoRoot Vegetable

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