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Lentil and Chicken Soup with Sweet Potatoes and Escarole

Lentil and Chicken Soup with Sweet Potatoes and Escarole

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This nourishing chicken and lentil soup is a wonderful way to make the most of a roast chicken, using the carcass to create a deep, savoury base. Combining earthy French lentils with sweet potatoes and slightly bitter escarole, it offers a complex profile that is both comforting and vibrant. The addition of fresh lemon juice and plenty of chopped dill provides a bright finish that lifts the heartiness of the root vegetables.

As a high-protein dish, this hearty soup is an excellent choice for a healthy midweek dinner or a filling lunch that will keep you satisfied throughout the afternoon. It is naturally low in fat yet packed with fibre and essential nutrients, making it a wholesome addition to your recipe repertoire. Serve it simply with a slice of crusty wholemeal bread for a complete, homemade meal.

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 tesked kosher salt, plus mer
2 matskedar extra jungfruolivolja
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 matskedar färsk citronsaft

How to make Lentil and Chicken Soup with Sweet Potatoes and Escarole

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.

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