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

Scale

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)

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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