We love this sweet potato chicken noodle soup — a comforting twist on classic chicken noodle with small pasta and tender sweet potato chunks. A savory parmesan broth and a splash of fresh lemon lift the flavors, making it hearty and satisfying.
Hi, I have another soup recipe for you!
Call me the soup queen or a soup fanatic — I’ll own it.
This sweet potato chicken noodle soup follows the familiar lines of chicken noodle, but with the addition of sweet potato pieces that bring warmth and depth.
I didn’t expect it to be this good. The sweet potato adds body and subtle sweetness that pairs beautifully with the savory broth.
My kids adore chicken noodle soup — Jordan and Emilia especially. Their favorite element is the carrots; when they want seconds they often ask for “more carrots!” It’s adorable.
I thought adding sweet potatoes would be an easy way to add more of the veggies they love. It turned out better than I imagined: the sweet potatoes make the soup heartier and more nourishing for cooler months.
And it worked!
The whole family loved it. Eddie, who is a big sweet potato fan, couldn’t get enough. One secret to this soup is the parmesan rind in the broth — it gives a rich, savory backbone without making the soup heavy. Keep parmesan rinds in your freezer for soups — they’re a game-changer.
A squeeze of lemon at the end brightens the bowl and balances the richness with a touch of acidity.
Because this is similar to my chicken and stars soup, small pasta is ideal. Tiny pasta pieces like ditalini work best — they blend with the vegetables and chicken so you get a bit of everything in every spoonful. If you plan to store leftovers, consider cooking the pasta separately so it doesn’t absorb all the broth.
It’s a cozy hug in a bowl.
Sweet Potato Chicken Noodle Soup
Sweet Potato Chicken Noodle Soup
4
to 6
20 mins
40 mins
1 hr
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Ingredients
- 3 tablespoons unsalted butter
- 1 sweet onion, diced
- 3 carrots, peeled and diced
- 2 sweet potatoes, peeled and chopped
- 2 celery stalks, diced
- 3 garlic cloves, minced
- Kosher salt and black pepper
- 1/2 teaspoon poultry seasoning
- 1 1/2 cups cooked, shredded chicken
- 7 to 8 cups chicken stock
- 1 parmesan cheese rind
- 1 cup uncooked ditalini pasta (or other small pasta)
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons fresh parsley, plus more for topping
- Parmesan, for topping
- Lemon wedges, for serving
Instructions
- Heat the butter in a large stockpot over medium-low heat. Add the onion, carrots, sweet potatoes, celery and a big pinch of salt and pepper (about 1/2 teaspoon to start). Cook, stirring occasionally, until the vegetables begin to soften.
- Stir in the minced garlic, poultry seasoning and the shredded chicken.
- Pour in 7 cups of chicken stock and add the parmesan rind. Bring to a boil, then reduce to a simmer. Cover and cook about 15 minutes, until the sweet potatoes are tender.
- If serving immediately, stir in the ditalini. Cook uncovered, stirring occasionally, until the pasta is al dente, about 8 minutes.
- Add the lemon juice and fresh parsley. Taste and adjust salt and pepper. If the parmesan rind hasn’t fully melted, you can scoop it out, though leaving it in enhances flavor if you plan to store the soup.
- If you prefer a brothier soup, add the extra cup of chicken stock now. Keep in mind the pasta will absorb liquid as the soup sits.
- Serve with lemon wedges, grated parmesan and extra parsley. For meal prep or leftovers, cook the pasta separately and combine when reheating so the noodles don’t soak up all the broth.
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The best kind.