Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1½ lb boneless, skinless chicken thighs, cut into 1-inch chunks
  • 2 large sweet potatoes, peeled and cubed
  • 6 cups low-sodium chicken broth
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup full-fat coconut milk
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat 2 tbsp olive oil in a Dutch oven over medium heat. Add the diced yellow onion, sliced carrots, and diced celery. Sauté for 5–7 minutes until the onions are translucent and carrots have softened slightly.
  2. Stir in the minced garlic, dried thyme, and smoked paprika; cook for 60 seconds until fragrant.
  3. Increase heat to medium-high. Add the chicken thigh chunks and brown the meat on all sides for 5–6 minutes to develop a golden crust.
  4. Pour in 6 cups chicken broth, scraping the bottom of the pot to release the browned bits. Add the cubed sweet potatoes, salt, and black pepper.
  5. Bring the liquid to a gentle boil, then reduce heat to low. Cover and simmer for 15–20 minutes, or until the sweet potatoes are fork-tender and the chicken reaches a safe internal temperature of 165°F (74°C).
  6. Use an immersion blender to pulse the soup 3–4 times, blending a small portion of the vegetables to thicken the broth while leaving some chunks of potato and chicken intact.
  7. Stir in the coconut milk for a silky finish and garnish with chopped fresh parsley.