Photo by Chelsea Kyle, Food Styling by Anna Stockwell
Leftover roast chicken or store-bought rotisserie chicken can be turned into a hearty dinner soup in about half an hour. Fresh dill and lemon add a nice dose of brightness.
- 4–6 servings
- Active Time
- 25 minutes
- Total Time
- 35 minutes
- 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
- 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.