creamy chicken noodle soup with sweet potato

rotisserie chicken, sweet potato that breaks down into the broth, and plenty of cream. leftovers are guaranteed.

Prep
15 min
Cook
30 min
Total
45 min
Servings
3-4
Difficulty
easy
soupcomfort-foodchickenone-pot

ingredients

  • 1 quart (4 cups) chicken bone broth
  • 1 whole rotisserie chicken, shredded (save the bones!)
  • 3/4-1 cup heavy cream
  • 1/2 yellow onion, diced
  • 1-2 cups frozen sweet potato, diced
  • Frozen celery (to taste)
  • 2-3 cups dry noodles
  • 2 tbsp butter or oil
  • Salt and pepper to taste
  • Green onion, sliced (for topping)
  • Parmigiano-Reggiano, freshly grated (for topping)

instructions

  1. Start the aromatics: Dice half the yellow onion, sauté in a couple tablespoons butter until soft (about 5 minutes).

  2. Broth + veggies + bones: Add the full quart of broth, frozen celery, diced frozen sweet potato, and the chicken bones from your rotisserie chicken. Let them simmer for extra flavor.

  3. Simmer 15-20 min: Until sweet potatoes are tender, then fish out the chicken bones.

  4. Noodles in: Add your noodles and cook according to package directions (usually 8-10 minutes).

  5. Chicken + cream: Add all the shredded rotisserie chicken and the heavy cream. Heat through for 3-4 minutes.

  6. Season & serve: Taste and add salt and pepper as needed. Top with sliced green onion and freshly grated Parm.

notes

  • The sweet potato will break down and naturally thicken the broth
  • Using the full chicken makes this super hearty with great leftovers
  • Noodles will soak up broth as it sits. Either cook only half the noodles initially, or store noodles separately and add to bowls when reheating. Otherwise day 2 becomes more of a "noodle casserole" (still delicious!)