Prep Time: 10 minutes
Cooking Time: 25 minutes
Ingredients
- 1 lb of sweet potatoes
- 3/4 cups of lentils
- 2 tbsp of olive oil
- 10 large stalks of celery
- 6 cloves of garlic
- 1/2 cup dill
- 2 tbsp lemon juice
- 1 rotisserie chicken
- Salt and pepper to taste
Instructions
- Place chicken carcass, potatoes, lentils, and salt in a large pot. Cover with 8 cups of water. Bring to a boil over high heat, skimming off any foam.
- Reduce heat to medium-low and simmer until potatoes are fork-tender and lentils are cooked through for 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, and shredded chicken into soup and cook, stirring occasionally. Remove from heat. Stir in dill and lemon juice, and season the soup with salt.
Nutrition Facts
- Number of Servings Per Container: 6
- Serving Size: 1 (235g)
- Calories: 240
- Total Fat: 7g, 8%
- Saturated Fat: 1g, 6%
- Trans Fat: 0g
- Cholesterol: 10mg, 3%
- Sodium: 580mg, 25%
- Total Carbohydrate: 35g, 13%
- Dietary Fiber: 7g, 24%
- Total Sugars: 5g
- Added Sugars: 0g, 0%
- Protein: 11g, 22%
- Vitamin D: 0mcg, 0%
- Calcium: 80mg, 6%
- Iron: 2mg, 13%
- Potassium: 700mg, 15%