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