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!
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.