Zesty Lemon Sweet Potato and Noodle Soup Bowl
With chicken, chickpeas and kale, this loaded power bowl makes a healthy and hearty dinner.
Ingredients
- 8 oz. No Yolks® Broad
- 3 Tbsp olive oil, divided
- 1 onion, chopped
- 3 cloves garlic, minced and divided
- 2 Tbsp fresh thyme, finely chopped
- 6 cup reduced sodium chicken broth
- 4 cups sweet potatoes, chopped
- 3/4 tsp salt, divided
- 3/4 tsp pepper
- 2 tsp lemon zest
- 1/4 cup lemon juice, divided
- 2 Tbsp tahini
- 1/2 tsp ground cumin
- 1 1/2 cup shredded rotisserie chicken
- 1 can (15 oz.) chickpeas, drained and rinsed
- 1 cup packed shredded kale (stems removed)
- 1/3 cup feta cheese, crumbled
- 2 Tbsp fresh parsley, finely chopped
- 2 Tbsp fresh cilantro, finely chopped
Directions
- 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.
- 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.
- 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.
- 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.
- Top soup with chicken, chickpeas, kale, crumbled feta and herbs. Drizzle with tahini sauce.
![No Yolks - Bottom - Light Tan Wave [Desktop]](https://www.noyolks.com/staging/wp-content/uploads/2026/03/No-Yolks-Bottom-Light-Tan-Wave-Desktop.svg "No Yolks - Bottom - Light Tan Wave [Desktop]")
