Active Time

　　25 minutes

　　Total Time

　　35 minutes

　　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.

　　

Ingredients

4–6 servings

　　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

　　

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.