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​Sweet Potato Chicken Noodle Soup

A classic chicken noodle soup with a Fall twist! With tender chunks of sweet potato, this is pure comfort in a bowl!

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 4 - 6 servings
Course: Main Course , Soup
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 1 large sweet potato (about 1 1/2 pounds) peeled and cut in 1/2-inch chunks
  • 3 cloves garlic minced
  • 1 onion diced
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh rosemary
  • 4 cups chicken stock
  • 2 bay leaves
  • 1 pound boneless, skinless chicken thighs
  • ½ cup ditalini pasta uncooked
  • 2 cups baby spinach
  • 1 tablespoon freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh chives

Instructions

    Cup of Yum
  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add sweet potato and cook, stirring occasionally, until golden brown, about 3-4 minutes.
  2. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme and rosemary until fragrant, about 1 minute.
  3. Whisk in chicken stock, bay leaves and 2 cups water; bring to a boil. Add chicken; reduce heat and simmer. Cook, covered, until the chicken is cooked through, about 10-12 minutes. Remove chicken and shred, using two forks; set aside.
  4. Stir in pasta and cook until tender, about 8-10 minutes. Stir in spinach until wilted, about 2 minutes.
  5. Stir in chicken and lemon juice; season with salt and pepper, to taste.
  6. Serve immediately, garnished with chives, if desired.