Sweet Potato Chicken Noodle Soup Recipe
If you’re craving a bowl of comfort that feels like a warm hug from the inside, the Sweet Potato Chicken Noodle Soup Recipe is exactly what you need. This heartwarming soup combines tender chicken, hearty sweet potatoes, and wide egg noodles all simmered together in a fragrant broth infused with fresh herbs and garlic. Every spoonful offers a delightful balance of sweetness, savoriness, and a touch of lemony brightness that makes it irresistible. It’s a perfect recipe to cozy up to on chilly days or whenever you want a nutritious, soul-soothing meal that pleases the whole family.
Ingredients You’ll Need
Getting the ingredients right is key to achieving that perfect balance of flavors and textures in this soup. Each element plays its own role from sweetness to earthiness to the satisfying bite of noodles and tender chicken.
- 3-4 boneless, skinless chicken breasts: The lean protein base that becomes tender and juicy as it simmers in the broth.
- 2 medium sweet potatoes, diced: Adds a lovely natural sweetness and vibrant color, as well as a creamy texture when cooked.
- 8 oz wide egg noodles: Provide a hearty, comforting chew that rounds out the soup perfectly.
- 2 medium carrots, sliced: Bring subtle sweetness and crunch, helping to layer flavor and nutrients.
- 2 stalks celery, chopped: Contributes a fresh aroma and slight bitterness that balances the soup.
- 1 yellow onion, diced: Sautéed until fragrant, it builds the savory base for the broth.
- 3 cloves garlic, minced: Offers an essential punch of flavor that complements the chicken and vegetables.
- 8 cups low-sodium chicken broth: The heart of the soup, providing a rich, flavorful liquid without overpowering the ingredients.
- 1 tsp fresh thyme leaves: Adds a herbal note that brightens the soup’s depth.
- 1 bay leaf: Infuses earthy, woodsy undertones during simmering.
- Salt and pepper to taste: Essential for seasoning and bringing the whole dish together.
- Juice of 1 lemon (optional): A splash of acidity to elevate and refresh the finished soup.
How to Make Sweet Potato Chicken Noodle Soup Recipe
Step 1: Prepare Your Ingredients
Start by dicing the sweet potatoes, slicing the carrots, chopping the celery, dicing the onion, and mincing the garlic. Having everything prepped and ready makes the cooking process smooth and enjoyable, ensuring each ingredient cooks evenly and keeps their unique texture.
Step 2: Sauté Onions and Garlic
In a large pot over medium heat, drizzle a little olive oil and sauté the diced onions and minced garlic until they become soft and fragrant, about 3 to 4 minutes. This step builds a flavorful foundation for the soup, with the savory aromas filling your kitchen and teasing your appetite.
Step 3: Add Chicken and Broth
Place the chicken breasts into the pot and pour in enough chicken broth to cover everything by about an inch. Bring the liquid to a boil, then reduce the heat to a gentle simmer. Cooking the chicken in the broth keeps it tender and infuses the liquid with rich, meaty flavors.
Step 4: Incorporate Vegetables and Herbs
Once the broth is simmering, add the diced sweet potatoes, carrots, chopped celery, fresh thyme leaves, and bay leaf. Let everything cook together for about 15 minutes, or until the vegetables are tender and the flavors meld beautifully. This step enhances the complexity and depth of your Sweet Potato Chicken Noodle Soup Recipe.
Step 5: Add Egg Noodles
During the last 5 minutes of cooking, add the wide egg noodles, stirring occasionally until they become perfectly al dente. Timing is crucial here to prevent sogginess, while still allowing the noodles to soak up the savory broth.
Step 6: Final Seasoning and Optional Brightness
Taste your soup and season with salt and pepper as needed. For an extra layer of brightness, squeeze the juice of one lemon into the pot right before serving. This simple addition lifts the dish, balancing the sweetness of the potatoes and the richness of the broth wonderfully.
How to Serve Sweet Potato Chicken Noodle Soup Recipe
Garnishes
A sprinkle of fresh parsley or a handful of chopped green onions makes a lovely garnish, adding a pop of color and freshness that complements the soup’s warm flavors without overwhelming them.
Side Dishes
Enjoy your soup with crusty bread or warm dinner rolls for dipping. A simple mixed greens salad with a light vinaigrette can also be a refreshing accompaniment to keep the meal balanced.
Creative Ways to Present
For a cozy dinner party or family gathering, serve the soup in rustic bowls with a swirl of sour cream or a grated Parmesan topping. You could also add a dash of smoked paprika on top for subtle smokiness and a visual pop.
Make Ahead and Storage
Storing Leftovers
Store any leftover Sweet Potato Chicken Noodle Soup Recipe in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making reheated portions even more delicious.
Freezing
This soup freezes beautifully and is perfect to have on hand for busy days. Use a freezer-safe container, leaving some space for expansion, and it will keep well for up to 3 months. Avoid freezing the noodles if possible to prevent them from becoming mushy; you can add fresh noodles when reheating.
Reheating
Reheat the soup gently over medium-low heat on the stove, stirring occasionally. If frozen, thaw overnight in the refrigerator beforehand. If you’re adding fresh noodles, cook them separately and add to the reheated soup just before serving for the best texture.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a richer flavor and stay tender even longer during simmering. Just adjust the cooking time slightly to ensure they’re fully cooked through.
Is it possible to make this soup vegetarian?
Yes, by substituting vegetable broth for chicken broth and omitting the chicken, you can make a delicious vegetarian version. Consider adding protein-rich beans or lentils to keep it filling.
Can I use a slow cooker for this recipe?
Definitely. Add all ingredients except noodles to the slow cooker and cook on low for 6-8 hours. Add the noodles during the last 30 minutes to cook through without getting mushy.
What can I substitute for egg noodles?
Rice noodles, spiralized vegetables, or even gluten-free pasta can be used depending on your preference or dietary needs. Keep in mind cooking times will vary accordingly.
How do I make the soup more spicy?
Add a pinch of red pepper flakes while sautéing the onions and garlic or stir in a dash of hot sauce before serving to give the soup a gentle heat that pairs well with the sweetness of the potatoes.
Final Thoughts
I truly hope you give this Sweet Potato Chicken Noodle Soup Recipe a try because it’s one of those dishes that feels good to eat and is wonderfully simple to make. The combination of creamy sweet potatoes, tender chicken, and satisfying noodles all bathed in a flavorful broth just hits every comfort food note perfectly. Whether you’re making it for a busy weeknight dinner or a laid-back weekend treat, it’s sure to become a beloved classic in your kitchen too.
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Sweet Potato Chicken Noodle Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
This comforting Sweet Potato Chicken Noodle Soup combines tender chicken breasts with hearty sweet potatoes, wide egg noodles, and a medley of fresh vegetables in a flavorful low-sodium chicken broth. Enhanced with thyme and bay leaf, this soup is a perfect cozy meal for cooler days, offering a balance of savory and subtly sweet flavors with a bright hint of lemon optional for serving.
Ingredients
Proteins
- 3–4 boneless, skinless chicken breasts (about 1 pound)
Vegetables
- 2 medium sweet potatoes (about 1 pound), diced
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 1 yellow onion, diced
- 3 cloves garlic, minced
Pantry
- 8 oz wide egg noodles
- 8 cups low-sodium chicken broth
- 1 tsp fresh thyme leaves
- 1 bay leaf
- Salt and pepper to taste
- Olive oil for sautéing (approximately 1-2 tablespoons)
- Juice of 1 lemon (optional)
Instructions
- Prepare ingredients: Dice the sweet potatoes, carrots, celery, onion, and mince the garlic to have all components ready for cooking.
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes, to build the soup’s flavor base.
- Add chicken and broth: Place the chicken breasts in the pot and pour in enough chicken broth to cover the ingredients by about an inch. Bring the mixture to a boil, then reduce to a simmer to gently cook the chicken.
- Add vegetables and herbs: Once simmering, add the diced sweet potatoes, sliced carrots, chopped celery, fresh thyme leaves, and bay leaf. Let everything simmer together until the vegetables are tender, approximately 15 minutes.
- Cook noodles: Add the wide egg noodles to the pot during the last 5 minutes of cooking. Stir occasionally to prevent sticking and cook until the noodles are al dente.
- Season and finish: Taste the soup and adjust salt and pepper as needed. Optionally, add the juice of one lemon to brighten the flavors before serving.
Notes
- For a thicker soup, you can mash some of the cooked sweet potatoes before adding noodles.
- Use low-sodium chicken broth to better control the salt content.
- Leftovers keep well refrigerated for 3-4 days or can be frozen for up to 2 months.
- To make this gluten-free, substitute the egg noodles with gluten-free pasta or rice noodles.
- If you prefer, shredded the cooked chicken breasts after simmering for easier serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
