Damn Delicious

Sweet Potato Chicken Noodle Soup

​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!

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

​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!

Guys, I am always down for chicken noodle soup. Any kind of chicken noodle soup.

But when it comes to Fall, this sweet potato version really knocks it out of the park. It’s an amazing fun twist on a classic chicken noodle soup with everything that we love about the Fall season.

It’s basically Fall in a bowl, especially when you catch one of those tender, melt-in-your-mouth chunks of sweet potato.

Now I am currently in Big Sur with my two boys and all I want is a piping hot bowl of this soup as I sit in front of the fireplace. Except I should tell you that it is 80 degrees F right now so maybe we don’t need the fireplace. Just a giant bowl of this soup with extra crostini, of course.

​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!

​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!

15 minutes35 minutes

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
  • 1/2 cup uncooked ditalini pasta
  • 2 cups baby spinach
  • 1 tablespoon freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh chives

Directions:

  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.

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30 comments

  1. Rated 5 out of 5

    The first time I made this recipe I couldn’t believe the flavors and texture the sweet potatoes give the soup.  I make it once a month now for my Son who takes a thermos of soup every day for lunch.  Of course my husband and I eat it too.     The flavors are so subtle and satisfying.  I’m always looking for different soup recipes and this one is a WINNER.    GREAT recipe thank you! 

  2. Rated 4 out of 5

    Very easy, and tasty. My in-laws loved it. Wish I could give it 4.5, not 4.
    Made it up until the chicken part earlier in the day to put it together quicker at night.
    Next day have extr stock because those noodles sure do soak it up.

  3. Rated 5 out of 5

    My family loved it and it was pretty easy to make. Perfect on a cold fall day!! 

  4. Sounds good. I don’t think my father in law likes sweet potatoes. Can I use regular ones?

  5. Rated 5 out of 5

    So easy and so delicious. Perfect with a loaf of homemade bread. Thanks for another great recipe!

  6. Rated 5 out of 5

    This was a very easy to make, but absolutely delicious, recipe! It was a hit with the whole family. Two thumbs way up!!

  7. Rated 5 out of 5

    Threw it all in a slow-cooker on high 5 hours, took out chix to shred and dumped in pasta until done. Baby spinach at the end with fresh chives, DONE. I made your Red Lobster cheddar biscuits, too. Hardy supper for this cold MN night, yum. And leftovers, too! Nothing better, thanks!

  8. Rated 5 out of 5

    I made this yesterday evening! So DAMN DELICIOUS! I have sent the link to many people to get them to make it!

    I have made many of your recipes and I haven’t found one that I didn’t like! In fact, I am making Easy Red Thai Curry this evening for dinner! It is my second time to make it, it is one of my favs!

    I used a rotisserie chicken and didn’t peel the potatoes…other than that I followed the recipe!

  9. This recipe was amazing!!!

  10. Made this with a side of biscuits on a rainy night – perfect! Thanks for sharing

  11. Could you use spaghetti noodles in this recipe instead?

  12. Eating this as I type this because it’s so dang good! Only thing I did differently is I added a handful of shiitake mushrooms because I love them in soups. Great recipe. 

  13. My goodness, what a cozy dish, and perfect twist for Fall! I’m definitely doing this one soon!

  14. Made this tonight for dinner and it was INCREDIBLE!!  Thanks for another damn delicious meal!

  15. This recipe is so inspiring! Going to try it!

  16. You list kale in ingredients, but in recipe refer to spinach. Which works better?

  17. I will try this, not a fan of sweet potatoes, but my family likes them, so I’ll try this soup.  Thanksgiving!  Love your recipes!

  18. Looks fantastic!   I’m wondering if I could use rotisserie chicken as a “shortcut?”