We love this sweet potato chicken noodle soup! Classic chicken noodle soup with tiny pasta and tender chunks of sweet potato. The parmesan broth and hint of fresh lemon make this extra special. It’s super satisfying and flavorful!
Hi, I have more soup for you!
Just call me the soup queen? Soup fanatic? Whatever works.
This sweet potato chicken noodle soup is like a classic chicken noodle soup, but with adding chunks of sweet potato.
Groundbreaking.
I KNOW!
But listen. I didn’t expect it to be so wildly good. The sweet potato adds so much and I’m going to tell you all about it.
My kids are head over heels for chicken noodle soup. THEY LOVE IT. Especially Jordan and Emilia.
And their favorite part? The carrots! Half the time when they ask for seconds (or thirds), they just say “more carrots!”
It’s very cute.
So, when it came to thinking about adding MORE carrots to the soup (which I already do!), I decided to add sweet potatoes instead. I figured they wouldn’t really know the difference. And even if they did, they’d like it.
And it worked!
It also created the most hearty, wonderful nourishing chicken soup for these winter months. It added an element I didn’t expect – making it even more satisfying and more enjoyable. I was not expecting to love it as much as I did.
And my family was flat out obsessed with it. They all loved it, and Eddie adores sweet potatoes so he couldn’t get enough. That is a huge win!!
One of the reasons I think my chicken noodle soup is so wonderful is due to the parmesan broth. It’s rich and savory without being heavy. The parmesan rind works MAGIC in soups and I highly suggest that you start your own collection in your freezer.
A hint of lemon is also the key. It brightens things up with that tiny bit of acidity and makes it taste wonderful.
Because this is very close to my chicken and stars soup, tiny pasta is key.
I find it so much more enjoyable to eat tiny pieces of pasta in chicken noodle soup. Sort of like eating a chopped salad – it tastes even better when all the pieces are the same size.
For this soup, I use ditalini but really any short cut of pasta will work. You can also always cook and store it separately so you can enjoy this all week long without the pasta soaking up all the broth.
It’s a little cozy hug in a bowl!
Sweet Potato Chicken Noodle Soup
Sweet Potato Chicken Noodle Soup
We love this sweet potato chicken noodle soup! Classic chicken noodle soup with tiny pasta and tender chunks of sweet potato. The parmesan broth and hint of fresh lemon make this extra special. It’s super satisfying and flavorful!
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Heat the butter in a large stock pot over medium-low heat. Add in the onion, carrots, potatoes, celery and garlic with a big pinch of salt and pepper – I’d say at least ½ teaspoon salt and pepper to start. Cook, stirring occasionally, until the vegetables start to soften. Stir in the garlic cloves and poultry seasoning. Stir in the shredded chicken.
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Add in 7 cups of chicken stock and the parmesan rind. Bring the mixture to a boil, then reduce it to a simmer. Cover and cook for 15 minutes, until the sweet potatoes are tender.
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If serving now, stir in the star pasta. Cook uncovered, stirring occasionally, until the pasta is al dente, about 8 minutes.
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Add in the lemon juice and fresh parsley. Taste the soup and if it needs more salt and pepper, add it. If the parmesan rind didn’t melt entirely, you can scoop it out at this point. However, I usually leave mine in even when storing in the fridge for the flavor.
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You can also decide if you’d like to add the additional cup of chicken stock here – it depends on how hearty or how brothy you like your soup. The pasta will soak it up as it sits!
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Serve immediately with a lemon wedge for sprinkling, parmesan cheese for topping and parsley sprinkled on top.
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Note: if you want to prep this for meals ahead of time, or want to have it for leftovers, I suggest cooking the pasta separately as it will soak up most of the broth as it sits overnight. Combine the soup and pasta and reheat to enjoy!
The best kind.
