If you’re craving a hearty, soul-soothing bowl of comfort, this Sweet Potato Chicken Noodle Soup Recipe is about to become your new go-to. It’s a beautiful twist on classic chicken noodle soup, with tender chunks of chicken, sweet and tender sweet potatoes, and perfectly cooked egg noodles all swimming in a flavorful, fragrant broth. Each spoonful delivers warmth and a boost of nourishment, making it fantastic for cozy nights or anytime you need a little culinary hug that’s as nourishing as it is delicious.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential, each playing a crucial role in building the vibrant flavors, delightful textures, and gorgeous colors of this soup.
- Boneless, skinless chicken breasts: Lean protein that becomes tender and juicy as it simmers gently in the broth.
- Sweet potatoes: Provide natural sweetness and a velvety texture that balances the savory elements perfectly.
- Wide egg noodles: Comfortably wide noodles that bring satisfying chew and heartiness to every bite.
- Carrots: Add subtle sweetness and a pleasant snap when sliced just right.
- Celery: Brings mild bitterness and crunch to contrast the soft veggies and tender chicken.
- Yellow onion: Builds the aromatic base with its mellow sweetness once sautéed.
- Garlic cloves: Infuse a fragrant warmth that deepens the overall flavor of the soup.
- Low-sodium chicken broth: The star liquid that carries all ingredients together while keeping saltiness balanced.
- Fresh thyme leaves: Offer an earthy, slightly minty note to elevate the broth’s complexity.
- Bay leaf: Adds subtle herbal undertones enriching the soup’s depth.
- Salt and pepper: Essential for seasoning and enhancing all the natural flavors.
- Lemon juice (optional): A splash at the end brightens and lifts the entire dish with refreshing acidity.
How to Make Sweet Potato Chicken Noodle Soup Recipe
Step 1: Prepare Your Ingredients
Start by taking care of your veggies: dice the sweet potatoes into bite-sized cubes, slice the carrots, chop the celery, and dice the onion finely. Don’t forget to mince the garlic cloves to release their aroma — prep makes all the difference here to streamline your cooking.
Step 2: Sauté Onion and Garlic
Heat a drizzle of olive oil in a large pot over medium heat. Toss in the onions and garlic, cooking them just until they’re fragrant and translucent. This step unlocks a sweet, savory base that sets your soup’s foundation beautifully.
Step 3: Cook the Chicken
Add the chicken breasts to the pot and pour in enough low-sodium chicken broth to cover the meat by about an inch. Bring it all up to a gentle boil, then reduce the heat to a simmer. This slow cooking keeps the chicken tender and infuses the broth with rich, meaty flavor.
Step 4: Add Vegetables and Herbs
Once the chicken has begun to cook, add your diced sweet potatoes, carrots, celery, fresh thyme leaves, and the bay leaf. Let everything simmer together until the vegetables are tender, which should take about 15 minutes. This allows the sweeter notes of the potatoes to meld with herbal tones from the thyme and bay leaf effortlessly.
Step 5: Cook the Noodles
In the last 5 minutes of cooking, stir in the wide egg noodles. Keep the pot at a gentle simmer, stirring occasionally, so the noodles cook perfectly al dente without becoming mushy. This timing ensures the noodles absorb some of the savory broth’s goodness.
Step 6: Season and Brighten
Before serving, taste your soup and season with salt and pepper as needed. If you love a hint of brightness to balance the richness, a squeeze of fresh lemon juice adds a lovely final lift, making this Sweet Potato Chicken Noodle Soup Recipe feel light yet satisfying.
How to Serve Sweet Potato Chicken Noodle Soup Recipe
Garnishes
Sprinkle fresh herbs such as chopped parsley or thyme leaves on top to add a burst of color and fresh aroma. A dash of crushed red pepper flakes can also provide a gentle heat if you enjoy some spice. For a creamy touch, a swirl of plain yogurt or sour cream complements the sweetness of the potatoes wonderfully.
Side Dishes
This soup pairs beautifully with crusty bread or soft dinner rolls, perfect for dipping and soaking up the delicious broth. A simple green salad with lemon vinaigrette adds a crisp, refreshing counterpoint to the warm, hearty soup. Roasted vegetables or a light coleslaw make for equally delightful accompaniments if you want more variety on the table.
Creative Ways to Present
For a fun twist, serve the soup in small bread bowls — hollowed-out rolls give an edible container that adds extra flavor and texture. You can also layer the noodles and veggies in a clear glass bowl, pouring the broth over just before serving to show off the colorful ingredients. Garnishing with edible flowers or microgreens can elevate the presentation when entertaining guests.
Make Ahead and Storage
Storing Leftovers
Allow the soup to cool to room temperature before transferring it into airtight containers. Stored this way, it will keep fresh in the refrigerator for up to 3 days. Keeping the noodles separate, if possible, prevents them from soaking up too much broth and becoming overly soft.
Freezing
Sweet Potato Chicken Noodle Soup Recipe freezes well, but it’s best to leave out the noodles before freezing to preserve their texture. Freeze the soup in airtight containers or freezer-safe bags for up to 3 months. When ready to eat, thaw overnight in the fridge.
Reheating
Reheat the soup gently on the stove over low to medium heat, adding the noodles back in fresh or from refrigerated leftovers so they don’t mush out. Stir occasionally to heat evenly and taste again for seasoning — you might want to add a pinch of salt or a splash of lemon juice to brighten the flavor.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs add a bit more richness and tend to stay tender and juicy after simmering, so feel free to swap them in if you prefer their flavor and texture.
Is it possible to make this recipe vegetarian or vegan?
Yes, you can substitute the chicken broth with vegetable broth and omit the chicken. For protein, consider adding chickpeas or tofu, and keep the sweet potatoes and noodles for a hearty, plant-based version.
What can I use instead of egg noodles?
If you don’t have egg noodles on hand, pasta shapes like small shells, orzo, or even thin spaghetti broken into pieces work well. Just adjust cooking times to ensure noodles remain tender but not mushy.
Can I prepare this soup in a slow cooker?
You can easily adapt this recipe for a slow cooker by sautéing the onions and garlic first, then adding all ingredients except noodles in the slow cooker. Cook on low for 4-6 hours, and add noodles in the last 30 minutes.
How do I get the sweet potatoes to hold their shape?
Choosing firmer sweet potato varieties and cutting the cubes evenly helps. Also, adding sweet potatoes partway through the cooking time—like in this recipe—prevents them from becoming too soft or mushy.
Final Thoughts
This Sweet Potato Chicken Noodle Soup Recipe truly feels like a warm hug in a bowl. It’s full of comforting textures, delightful flavors, and nourishing ingredients that make it perfect for any day you want to feel cozy and cared for. I can’t wait for you to try it out and discover just how special and satisfying this humble soup can be!
Print
Sweet Potato Chicken Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This comforting Sweet Potato Chicken Noodle Soup combines tender chicken breasts, hearty sweet potatoes, and wide egg noodles in a savory, herb-infused broth. Perfect for a cozy meal, this soup is packed with wholesome vegetables and fresh flavors, delivering a nutritious yet satisfying dish that’s easy to prepare in about 45 minutes.
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
- Juice of 1 lemon (optional)
- Olive oil for sautéing
Instructions
- Prepare Ingredients: Dice the sweet potatoes, carrots, celery, onion, and mince the garlic to have all components ready for cooking.
- Sauté Aromatics: Heat a drizzle of olive oil in a large pot over medium heat. Add the diced onions and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.
- Add Chicken and Broth: Place the boneless, skinless chicken breasts in the pot, then pour in enough chicken broth to cover everything by about an inch. Bring the mixture to a boil, then reduce the heat to a simmer.
- Cook Vegetables and Herbs: Once simmering, add the diced sweet potatoes, sliced carrots, chopped celery, fresh thyme leaves, and bay leaf. Allow the soup to cook until the vegetables are tender, approximately 15 minutes.
- Add Noodles: Stir in the egg noodles during the last 5 minutes of cooking time, stirring occasionally until they reach al dente texture.
- Season and Finish: Taste the soup and adjust salt and pepper as necessary. Optionally, squeeze in juice of one lemon to add brightness and a fresh note before serving.
Notes
- For a richer flavor, you can brown the chicken breasts briefly before adding broth.
- Adjust the thickness of the soup by adding more or less chicken broth based on preference.
- Fresh thyme can be substituted with 1/2 teaspoon dried thyme if unavailable.
- Leftover soup stores well in the fridge for up to 3 days or can be frozen for up to 3 months.
- Use gluten-free noodles to make this recipe gluten-free if needed.
