Recetas
Recetas altas en proteínas
Lentil and Chicken Soup with Sweet Potatoes and Escarole

Lentil and Chicken Soup with Sweet Potatoes and Escarole

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

Cumple con las directrices editorialesEst. 2 min tiempo de lectura

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Versión en audio
Agregar a fuentes preferidas en Google

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 cucharadita de sal kosher, más al gusto
2 cucharadas de aceite de oliva virgen extra
10 celery stalks, sliced on the bias into 1/4" slices
6 dientes de ajo, finamente cortados
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 cucharadas de jugo de limón fresco

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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.