Sweet Potato Chicken Noodle Soup
Total Time
50 minutes
Prep Time
15 minutes
Cook Time
35 minutes
Rating
4.9 out of 5 stars
(9)
Ingredients
4-6 servings
- 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
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Preparation
Step 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.
Step 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.
Step 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.
Step 4
Stir in pasta and cook until tender, about 8-10 minutes. Stir in spinach until wilted, about 2 minutes.
Step 5
Stir in chicken and lemon juice; season with salt and pepper, to taste.
Step 6
Serve immediately, garnished with chives, if desired.
Step 7
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Chef's notes
Serve with extra crostini for added texture.
