Sweet Potato Chicken Noodle Soup
User Reviews
4.9
27 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
35 mins
-
Total Time
50 mins
-
Servings
4 - 6 servings
-
Course
Main Course, Soup
-
Cuisine
American
Sweet Potato Chicken Noodle Soup
Report
A classic chicken noodle soup with a Fall twist! With tender chunks of sweet potato, this is pure comfort in a bowl!
Share:
Ingredients
- 1 tablespoon olive oil
- 1 sweet potato peeled and cut in 1/2-inch chunks, large, about 1 1/2 pounds
- 3 cloves garlic minced
- 1 onion diced
- 1 tablespoon thyme chopped fresh leaves
- 1 tablespoon rosemary chopped, fresh
- 4 cups chicken stock
- 2 bay leaf
- 1 pound chicken thighs boneless, skinless
- ½ cup ditalini pasta uncooked
- 2 cups baby spinach
- 1 tablespoon lemon juice freshly squeezed
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons chives chopped fresh
Instructions
- 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.
- 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.
- 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.
- Stir in pasta and cook until tender, about 8-10 minutes. Stir in spinach until wilted, about 2 minutes.
- Stir in chicken and lemon juice; season with salt and pepper, to taste.
- Serve immediately, garnished with chives, if desired.
Genuine Reviews
User Reviews
Overall Rating
4.9
27 reviews
Excellent
Other Recipes
You'll Also Love
