Creamy Chicken & Sweet Potato Soup


Just as I say summer has officially arrived we get sick.  Seriously who gets sick in the summer?  We had a few wet days and Cia was out playing in the rain and ended up coming down with a cold.  She was kind enough to share it with the whole household.  Not one of us escaped sore throats and stuffy noses.  Boo!  But since we had a cloudy high 60’s day during this sickness I threw together a batch of soup.


Chicken thighs, homemade chicken stock, sweet potato, wild rice, and garden spinach.  Simple and earthy.  I don’t eat much rice these days but I love the flavor wild rice adds to broth.  And since I was feeling creamy I threw in a can of coconut milk at the end.  It’s not necessary but I like the added flavor.

Creamy Chicken & Sweet Potato Soup

Yield: 4-6 servings

Creamy Chicken & Sweet Potato Soup

A simple soup of vegetables, chicken thighs, rich homemade chicken broth, and coconut milk.


  • 1 lb chicken thighs
  • s&p
  • olive oil
  • 1 onion, chopped
  • 3 stalks celery, chopped
  • 2 carrots, chopped (I used precut carrot chips)
  • 3 garlic cloves, minced/pressed
  • 1 large jewel sweet potato, chopped into large chunks
  • 1/4 cup wild rice, rinsed
  • 5-6 cups rich chicken broth
  • 1 can coconut milk
  • 1/4 cup raw pumpkin seeds
  • 3-4 handfuls fresh chopped spinach


  1. Season chicken thighs with s&p. Heat up a tablespoon of olive oil in a large pot over medium high heat. Brown the chicken a few minutes per side in two batches. Set aside
  2. Add another tablespoon of olive oil to the pot and turn the heat down to low. Stir in the onion, celery, and carrot. Season with s&p. Cook 5 minutes until softened.
  3. Add the garlic, sweet potato, and wild rice. Cook for 2 minutes until garlic is fragrant.
  4. Stir in the chicken thighs and chicken broth. Turn the heat back up to medium high and bring to a boil. Return heat to low and simmer for 45 minutes until rice is tender.
  5. Stir in the coconut milk and pumpkin seeds. Warm through 5 minutes.
  6. Just before serving stir in the chopped fresh spinach.


I used homemade chicken broth which had a rich concentrated flavor. So I didn't feel the need to add in any extra spice other than s&p. But feel free to add in some thyme, basil, parsley, and/or bay leaves if desired.

The coconut milk may come across as too strong a flavor for some. So start with half a can and then add more.

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