Sweet Potato Chicken Noodle Soup

IT’S SOUP SZN. I used to have this thing against soup. Basically, I hated it because it never filled me up and, being someone who likes to eat until she hates herself, soup never cut it for me. But somewhere along the way, I wised up and realized what a splendid, wonderful, warm, flavorful world I was missing out on by not incorporating more soup into my diet.

It’s finally legit cold in Dallas this week (and back into the low 60s end of week, but let’s not talk about that), so I made my inaugural soup last night to celebrate eating hot food and NOT sweating. Soup options are literally endless, but I decided to go with one of my favorite blogger’s recipes: Damn Delicious’s Sweet Potato Chicken Noodle Soup.

SUPER easy. SUPER fast. SUPER yum. I doubled the lemon juice because I love the taste of lemon in soup (and in everything, really), but that’s the only adjustment I made. Go forth and make soup!


Sweet Potato Chicken Noodle Soup by Damn Delicious


  • 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

  • 1/2 cup uncooked ditalini pasta

  • 2 cups baby spinach

  • 1 tablespoon freshly squeezed lemon juice

  • Kosher salt and freshly ground black pepper, to taste

  • 2 tablespoons chopped fresh chives


  • 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.