Lentil and Chicken Soup with Sweet Potatoes and Escarole

Ingredients

• 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

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