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Quick & Cozy
Rotisserie Chicken Soup

With Coconut, Lime, and Sweet Potatoes for Winter

By Registered Dietitian Sarah Harper

This One Pot Creamy Coconut Rotisserie Chicken Soup is hearty, fresh, and perfect for winter in the Columbia Gorge. Sweet potatoes bring cozy warmth, while lime juice and coconut milk add a bright, creamy balance. With tender chicken, fresh herbs, and over 30g of protein per serving, it’s nourishing, flavorful, and ready in under an hour.

Whether you’re skiing at Mt. Hood, hiking in the Gorge, or enjoying a quiet day at home, this recipe is a winter favorite. For a delicious variation, swap the sweet potatoes for Yukon Gold potatoes, carrots, or butternut squash, depending on what seasonal produce you have on hand or enjoy most.

Serve with crusty sourdough bread for dipping or a fresh green salad to round out the meal. Top each bowl with additional shredded rotisserie chicken, a squeeze of lime, a dollop of coconut yogurt, a dash of your favorite hot sauce, or mix and match the toppings to suit your taste.

This recipe makes enough to share with a crowd and freezes beautifully for up to three months, making it perfect for meal prep or easy weeknight dinners.

Rotisserie Chicken Soup with Coconut, Lime, and Sweet Potatoes

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

 Ingredients

• 1 lb cooked, shredded or diced rotisserie chicken (about 2 cups, plus extra for topping if desired)
  

• 1 tbsp olive oil (or coconut oil)
  

• 1 medium onion, diced
  

• 2 celery stalks, diced
  

• 3 garlic cloves, minced
  

• 1 large sweet potato (or 2 medium), peeled and cubed
  

• 4 cups chicken broth
  

• 1 can (13.5 oz) unsweetened coconut milk
  

• 1 lime, zested and juiced
  

• 1 tsp salt (adjust to taste)
  

• 1/2 tsp black pepper
  

• 1/2 tsp smoked paprika (optional)

Optional Thickener (Gluten-Free/AIP Option): 

• 2 tbsp cassava flour, cornstarch, all-purpose flour, or arrowroot powder mixed with 1/4 cup water (slurry).

Optional Toppings:

• shredded rotisserie chicken
  

• chopped fresh cilantro
  

• lime wedges
  

• coconut yogurt
  

• hot sauce
  

Directions

Sauté the Vegetables:

• Heat olive oil or coconut oil in a large pot over medium heat.
  

• Add diced onion and celery, and sauté for 3-4 minutes until softened.
  

• Stir in minced garlic and cook for an additional 30 seconds until fragrant.
  

Add the Broth and Sweet Potatoes:

• Add sweet potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat to a simmer.
  

• Cover and cook for 15-20 minutes, or until the sweet potatoes are tender enough to easily mash with the back of a spoon or a potato masher.
  

Thicken the Soup (Optional): 

• For a naturally thicker soup, mash some of the tender sweet potatoes directly in the pot using a potato masher or the back of a spoon.
  

• Alternatively, mix 2 tablespoons of all-purpose flour, cassava flour, or cornstarch with 1/4 cup cold water to create a slurry. Stir the slurry into the simmering soup and cook for 2-3 minutes until thickened.
  

• For an extra creamy texture, you can combine both methods by mashing some sweet potatoes and adding the slurry.
  

Add Rotisserie Chicken:

• Add the shredded or diced rotisserie chicken to the pot. Stir well to combine and heat through, about 5 minutes.
  

Stir in Coconut Milk and Lime:

• Pour in the coconut milk, lime juice, and lime zest. Stir well to combine.
  

Season to Taste:

• Add salt, black pepper, and smoked paprika (if using). Adjust seasoning as needed.
  

Serve and Add Toppings:

• Ladle the chowder into bowls and add your favorite toppings, such as shredded chicken, coconut yogurt, a squeeze of lime, or a dash of hot sauce. Serve warm and enjoy!