Lentil and Chicken Soup with Sweet Potatoes and Escarole

soup/stew chicken sweet potato/yam lentil celery garlic escarole dill lemon juice wheat/gluten-free quick and healthy healthy winter dinner

Anna Stockwell

4–6 servings

Source

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

Method

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.

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.

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.