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Skinny Chicken Sweet Potato Noodle Soup - BoulderLocavore.com

Skinny Chicken and Sweet Potato Noodle Soup

A light, soul-warming soup easily prepared in less than 45 minutes. A savory from-scratch broth is pumped up with garlic and ginger, chunks of prepared chicken and spiralized sweet potato noodles replace starchy egg noodles for a colorful, healthier update! 
Stove top and Instant Pot instructions included.
Course Soup
Cuisine American
Keyword skinny chicken soup, sweet potato noodle soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 7 cups of soup
Calories 82kcal
Author Toni Dash


  • 1 teaspoon Olive Oil
  • ½ medium Yellow Onion chopped
  • 2 large Garlic Cloves diced
  • 2 medium stalks Celery rinsed, scrubbed and sliced
  • 1 medium Carrot scrubbed and sliced
  • 1 ½ teaspoon diced fresh Ginger Root
  • 6 cups low sodium Chicken Stock
  • 1 tablespoon fresh Italian Parsley diced
  • 1 teaspoon fresh Thyme leaves
  • 1 heaping cup prepared Chicken Breast meat shredded or chopped
  • 1 cup Spiralized* Sweet Potato noodles (using the 1/8-inch 3mm noodle blade)
  • 1 teaspoon fresh Lemon Juice
  • Salt and Pepper to taste

Instant Pot preparation adaptation

  • 1/2 pound Boneless, skinless Chicken Breasts **use only if cooking the chicken IN the Instant Pot. Otherwise use the prepared chicken specified above.


Stove Top preparation

  • In a large stock pot or sauce pan, warm the olive oil over medium-high heat. Add the onion and garlic; sauté for 3 minutes.
  • Add the celery, carrots and ginger and sauté an additional 2 minutes.
  • Add the chicken stock, parsley and thyme; bring to a low boil, then lower the heat to a simmer. Allow to simmer for 15 minutes.
  • After 15 minutes add the chicken and allow to continue simmering for 10 minutes.
  • Add the sweet potato noodles and lemon juice. Cook 5-10 more minutes until the sweet potato noodles are ‘al dente’ (still firm but cooked). Salt and pepper to taste.

Instant Pot preparation

  • Set Instant Pot to SAUTE function and add the olive oil. When hot add the onions and garlic; cook for 3 minutes.
  • Add the celery, carrots and ginger; cook 2 additional minutes. Cancel Saute function.
  • Add the chicken stock, parsley and thyme. NOTE: If using raw chicken, add it now.
  • Seal the Instant Pot, place the vent on seal. Select Manual High Pressure and 15
  • When the cooking is complete, do a Quick Release and allow the Instant Pot to stay on the WARM setting.
  • Remove the lid and the chicken (if cooking it). Shred the chicken using 2 forks OR this technique and return it to the Instant Pot. NOTE: If using prepared chicken add it to the Instant Pot now.
  • Add the sweet potato noodles and the lemon juice. Allow the noodles to sit in the soup for 5-10 minutes until they soften and are warmed through. DO NOT BOIL the noodles.
  • Salt and pepper to taste.


If you don't have a spiralizer, use a julienne vegetable peeler or purchase prepared sweet potato noodles.
 Recipe can be doubled or tripled keeping the ingredient proportions the same. 


Calories: 82kcal | Carbohydrates: 8g | Protein: 8g | Fat: 2g | Cholesterol: 10mg | Sodium: 105mg | Potassium: 366mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4265IU | Vitamin C: 3.9mg | Calcium: 25mg | Iron: 0.7mg