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Sweet Potato Chicken Noodle Soup

​Sweet Potato Chicken Noodle Soup

Yield: 4 - 6 servings
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
A classic chicken noodle soup with a Fall twist! With tender chunks of sweet potato, this is pure comfort in a bowl!
4.9 stars (9 ratings)

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

  • 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.