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
1tablespoonolive oil
1large sweet potato (about 1 1/2 pounds), peeled and cut in 1/2-inch chunks
3clovesgarlic, minced
1onion, diced
1tablespoonchopped fresh thyme leaves
1tablespoonchopped fresh rosemary
4cupschicken stock
2bay leaves
1poundboneless, skinless chicken thighs
½cupditalini pasta, uncooked
2cupsbaby spinach
1tablespoonfreshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
2tablespoonschopped 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.