Lentil and Chicken Soup with Sweet Potatoes

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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

  1. 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.
  2. Reduce heat to medium-low and simmer until potatoes are fork-tender and lentils are cooked through for 10–12 minutes. Discard chicken carcass.
  3. 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.
  4. 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

Nutrition Facts for Lentil and Chicken Soup with Sweet Potatoes

  • 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%