Sweet Potato Chicken Noodle Soup

I've never actually written out a recipe before! Let me know what you think in the comments section of the Instagram post!


This recipe takes about 30 minutes depending on the route you take with reusing rotisserie chicken or using pre-cooked chicken breast. I like to get a cooked rotisserie chicken from the grocery store about once a week. So it makes sense for me to reuse the chicken carcass and make soup and chicken stock with it! You can do that or simply use chicken stock for this recipe!


  1. Pour chicken stock in a pot and start to heat it up on medium high heat.

    1. OR If you’re using leftovers from a rotisserie chicken put the chicken carcass in a large pot and cover it with water. Let it boil for 20-30 min until any remaining chicken meat easily falls off the bone. Separate chicken meat from the carcass. Throw away the bones and put meat to the side. Strain the liquid in the pot to ensure no bones or other small pieces in the chicken stock.

  2. Add carrots and celery to pot with chicken stock. Add 1 tsp of salt if desired. Let boil and stir occasionally.

  3. Peel sweet potato and cut into chunks. Boil in a different pot until soft. Once boiled, drain water and mash with potato masher or mix with a fork. Add mashed sweet potato to pot with chicken stock, carrots, and celery. Boil slightly to combine. Sweet potato will mix in with stock.

  4. Boil noodles according to package instructions. I like to use brown rice pasta noodles by Tinkyada because they're gluten free. Cook noodles in chicken stock pot or separate pot and combine later.

  5. Add in all seasonings: chives, oregano, thyme, and salt. Stir to combine.

  6. Cut pre-cooked chicken and add to the chicken stock pot. Stir to combine.

  7. Bring to boil for 3-5 minutes to heat up chicken and make sure everything is well stirred. Then enjoy!