Ingredients for Lentil and Chicken Soup with Sweet Potatoes and Escarole

• 1 cooked chicken carcass (from 1 store-bought rotisserie chicken or homemade roast chicken)

• 450g sweet potatoes (about 2 medium), peeled, cut into 1" pieces

• 180ml French lentils (about 140g ), rinsed

• 1 teaspoon kosher salt, plus more

• 2 tablespoons extra-virgin olive oil

• 10 celery stalks, sliced on the bias into 1/4" slices

• 6 garlic cloves, thinly sliced

• 230g 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 tablespoons fresh lemon juice

Place chicken carcass, potatoes, lentils, and 1 teaspoon salt in a large pot. Cover with 1925ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.