MI Coop Kitchen

Belly Friendly Chicken and Sweet Potato Soup

Recipe by
Midwest Energy & Communications  
1 hour
Prep: 15 min | Cook: 40 min | Servings: 4


  • 4 cups chicken bone broth
  • 1/2 cup nondairy milk (almond, coconut, etc.)
  • 2 cooked chicken breasts, finely chopped
  • 2 medium sweet potatoes, peeled and cut into small chunks (2 cups)
  • 1 small butternut squash, peeled and cut into small chunks (2 cups)
  • 2 carrots, peeled and chopped
  • 1 teaspoon ground ginger
  • 2 teaspoons turmeric
  • freshly ground black pepper, to taste.


  1. Combine bone broth and 1/2 of the non-dairy milk in a large saucepan.
  2. Stir in the cooked chicken, sweet potatoes, squash, carrots, ginger and turmeric.
  3. Bring to a boil, reduce heat and simmer for 35-40 minutes, stirring occasionally until the vegetables are softened.
  4. Blend to smooth using a blender or immersion/hand blender. Or keep as is for a chunkier soup.
  5. Finally, add the remaining half of the dairy-free milk to the mixture and stir through to make it extra creamy.
  6. Serve immediately. Add black pepper if desired.

1 Reviews

  1. Beth B.

    I have made this soup so many times that I have the recipe memorized! I absolutely love it. The only difference is, I make it in my stock-pot. Then I divide it into bowls and freeze it , sometimes I get as many as14 bowls at a time.


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