Name: Quick Lentil and Chicken Soup With Sweet Potatoes
Cook time: 25 minutes
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

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

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.