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

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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 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.