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Chicken Soup with Ramen Noodles, Sweet Potatoes, and Coconut Milk

This Sweet Potato and Coconut Milk Chicken Soup with Ramen Noodles is simply loaded with good things- warming spices like turmeric and ginger, creamy coconut milk, springy Ramen noodles, and super sweet and tender sweet potatoes. This one pot dinner is an easy and quick option for a weeknight meal and makes for a cozy winter dinner.
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Cook Time 30 minutes
Total Time 30 minutes
Servings: 3
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1/2 yellow onion diced
  • 1/2 tablespoon finely minced fresh ginger
  • 1 teaspoon ground turmeric
  • Salt and pepper
  • 2 Sweet potatoes peeled and diced
  • 6 cups chicken broth
  • 1-15 oz. Can coconut milk
  • 2- 3.8 oz. packets Muso Organic Shoyu Ramen noodles seasoning packet discarded (these are my favorite brand but you can use whatever you can find)
  • 6 oz. Spinach
  • 1 Rotisserie chicken meat remove and shredded or diced into bite-sized cubes
  • Juice of 1 lemon

Method
 

  1. In a large stockpot, heat olive oil over medium-high heat. Add chopped onions and cook 3-5 minutes, until onions are translucent. Add the sweet potatoes, ginger, turmeric, and a healthy pinch of salt and freshly ground pepper.
  2. Add coconut milk and chicken broth. Bring to a boil then reduce to a simmer and partially cover pot with a lid, allowing some steam to escape. Cook for 10-15 minutes, until sweet potatoes are tender but not falling apart.
  3. Add the Ramen noodles and cook 3-5 minutes, until noodles are cooked through.
  4. Add the spinach, rotisserie chicken, and lemon juice and cook until spinach is wilted. Divide soup between individual bowls and serve warm. Bon Appetite!