Go Back
+ servings
Skinny Chicken Sweet Potato Noodle Soup

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
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