Chicken Noodle Soup with Sweet Potato

Chicken Noodle Soup with Sweet Potato

I was inspired to make chicken noodle soup with sweet potato after seeing a recipe for sweet potato and chicken stew; the combination of sweet potato and rosemary sounded really good. This soup is full of fresh vegetables and the sweet potatoes delicate sweet taste goes very well with rosemary.

Chicken Noodle Soup with Sweet Potato

1 large sweet potato, peeled and cut in chunks
2 ribs celery, diced
2 carrots, scrubbed, peels on and diced
1 can (13 oz) cooked chicken breast in water
1 C water
1 box (32 oz) chicken broth
1 T bacon/ham pieces (I used Hormel Real Bacon with Picnic Bacon pieces)
1 C rotini pasta
2 T olive oil
Diced garlic, to taste
1/2 t minced fresh rosemary
1 T vinegar
Onion powder, to taste
Salt and pepper, to taste

Put olive oil, garlic, celery, carrot, and sweet potato in a soup pot over medium heat. Combine to coat vegetables. Cook until celery is tender, and the carrot and potato are beginning to soften. Then add bacon pieces and water; simmer.

Meanwhile add chicken with water to pot and break up large chunks of chicken. Next add rosemary, onion powder, salt and pepper. Combine ingredients, add pasta and combine again. Add broth and cook soup covered until vegetables and pasta are done then add vinegar and stir.