Zesty Lemon Sweet Potato and Noodle Soup Bowl

  • Servings: 6
  • Prep: 15 mins
  • Cook Time: 35 mins

With chicken, chickpeas and kale, this loaded power bowl makes a healthy and hearty dinner.


8 oz.No Yolks® Broad
3 Tbspolive oil, divided
1onion, chopped
3 clovesgarlic, minced and divided
2 Tbspfresh thyme, finely chopped
6 cupreduced sodium chicken broth
4 cupssweet potatoes, chopped
3/4 tspsalt, divided
3/4 tsppepper
2 tsplemon zest
1/4 cuplemon juice, divided
2 Tbsptahini
1/2 tspground cumin
1 1/2 cupshredded rotisserie chicken
1 can(15 oz.) chickpeas, drained and rinsed
1 cuppacked shredded kale (stems removed)
1/3 cupfeta cheese, crumbled
2 Tbspfresh parsley, finely chopped
2 Tbspfresh cilantro, finely chopped


  1. Heat 2 Tbsp oil in Dutch oven or large saucepan set over medium heat. Cook onion, 2 tsp garlic and thyme for 3 to 5 minutes or until start to soften.
  2. Stir in broth, sweet potatoes, 1/2 tsp each salt and pepper; bring to a boil. Reduce heat to medium. Cook for 15 to 20 minutes or until sweet potatoes are tender. Puree soup using hand blender or stand blender until smooth.
  3. Stir in 1 cup water and pasta. Cook for 10 minutes or until pasta is tender. Stir in lemon zest and 2 Tbsp lemon juice.
  4. Meanwhile whisk together tahini paste, 2 Tbsp lemon juice, 2 Tbsp water and remaining olive oil until smooth. Stir in cumin and remaining each garlic, salt and pepper.
  5. Top soup with chicken, chickpeas, kale, crumbled feta and herbs. Drizzle with tahini sauce.


Substitute cilantro with mint or basil if desired. Substitute chickpeas with lentils.