Lentil and Chicken Soup with Sweet Potatoes and Escarole
Lentil and Chicken Soup with Sweet Potatoes and Escarole is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Place chicken carcass, potatoes, lentils, and 1 tsp. salt in a large pot.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.