Lentil and Chicken Soup with Sweet Potatoes and Escarole
A hearty and nutritious soup combining tender French lentils, sweet potatoes, and shredded chicken with fresh escarole and aromatic dill. This comforting soup makes excellent use of rotisserie chicken, creating a flavorful broth enriched with vegetables and herbs.
Ingredients
- •1 whole cooked chicken carcass
- •1 lb sweet potatoes
- •¾ cup French lentils
- •1 tsp kosher salt
- •2 Tbsp extra-virgin olive oil
- •10 stalks celery
- •6 cloves garlic
- •1½ cups shredded cooked chicken
- •½ head escarole
- •½ cup dill
- •2 Tbsp fresh lemon juice
Cooking Instructions
- 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.
12 min
- 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.
12 min
- 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.
5 min
