Creamy High-Protein Chicken & Vegetable Bowl (ALS-Friendly)
A soft, creamy, high-protein chicken and vegetable bowl designed for ALS patients and others with dysphagia. Made with tender chicken thighs, very soft vegetables, and a rich, yogurt-based sauce, it can be served as soft pieces, mashed, or fully pureed to match individual swallowing needs.
Ingredients
- 1 pound boneless, skinless chicken thighs about 450 g; thighs stay softer and more tender than breast
- 2 cups low-sodium chicken broth use bone broth for extra protein and minerals if tolerated
- 1 cup whole milk or lactose-free milk or fortified soy milk
- 1 cup plain whole-milk Greek yogurt adds creaminess, calories, and protein
- 1 cup peeled, diced carrots cut into small pieces so they cook very soft
- 1 cup peeled, diced potatoes Yukon Gold or russet; cut small for very soft cooking
- 1 cup frozen peas or finely chopped green beans; omit if fiber is an issue
- 2 tablespoons olive oil or melted butter adds healthy fats and extra calories
- 1 teaspoon garlic powder omit if reflux or sensitivity is an issue
- 1 teaspoon onion powder optional, for flavor without texture
- 0.5-1 teaspoon fine sea salt to taste; reduce if sodium is restricted
- 0.5 teaspoon dried thyme or Italian seasoning
- 0.25 teaspoon ground black pepper optional; skip if sensitive to spice
- 2 tablespoons dry milk powder optional; boosts protein and calories without adding volume
- 2 tablespoons neutral-flavored protein powder optional; whey or plant-based, as tolerated
- 1-2 tablespoons avocado oil or canola oil optional; for extra calories
- 2-3 tablespoons grated Parmesan cheese optional; for flavor and extra protein if dairy is tolerated
Instructions
- Add the chicken thighs, carrots, potatoes, and peas to a medium saucepan or deep skillet. Pour in the chicken broth and bring to a gentle simmer over medium heat. Reduce the heat, cover, and cook for 20–25 minutes, or until the chicken is very tender and the vegetables are soft enough to mash easily with a fork.1 pound boneless, skinless chicken thighs, 2 cups low-sodium chicken broth, 1 cup peeled, diced carrots, 1 cup peeled, diced potatoes, 1 cup frozen peas
- Remove the cooked chicken to a plate and use two forks to shred it into very small, soft pieces. Keep the shreds very fine for those who can manage only small, soft bites. If you plan to fully puree the dish, a rough chop is fine.1 pound boneless, skinless chicken thighs
- Test a carrot and potato piece by pressing it against the side of the pot with a spoon. It should squash with no resistance and be nearly falling apart. If not, continue cooking for another 5–10 minutes until very soft.1 cup peeled, diced carrots, 1 cup peeled, diced potatoes
- Lower the heat. Stir in the milk, olive oil or melted butter, garlic powder, onion powder, thyme, salt, and pepper. If using dry milk powder or protein powder, whisk it into the milk first so it dissolves smoothly, then pour into the pot. Let everything warm through gently for 3–4 minutes at a quiet simmer without boiling hard.1 cup whole milk, 2 tablespoons olive oil or melted butter, 1 teaspoon garlic powder, 1 teaspoon onion powder, 0.5-1 teaspoon fine sea salt, 0.5 teaspoon dried thyme, 0.25 teaspoon ground black pepper, 2 tablespoons dry milk powder, 2 tablespoons neutral-flavored protein powder
- Turn off the heat and let the mixture cool for 3–5 minutes. Stir in the Greek yogurt until the sauce becomes creamy and silky. This helps prevent curdling and creates a smooth texture.1 cup plain whole-milk Greek yogurt
- Choose the texture based on swallowing needs. Soft, spoonable bowl: Stir the shredded chicken back into the pot and mix until everything is evenly coated in the creamy sauce. Mashed, almost smooth: Use a potato masher or the back of a large spoon to mash the vegetables in the pot until thick and mostly smooth with only tiny soft pieces, then stir in the shredded chicken. Fully pureed / blenderized: Return the chicken to the pot and transfer the mixture in batches to a blender, or use an immersion blender in the pot. Blend until completely smooth and creamy, adding a splash of extra broth or milk as needed for an easier-to-swallow consistency.1 pound boneless, skinless chicken thighs, 2 cups low-sodium chicken broth, 1 cup whole milk, 1 cup plain whole-milk Greek yogurt, 1 cup peeled, diced carrots, 1 cup peeled, diced potatoes, 1 cup frozen peas
- Taste a small spoonful and adjust seasoning with a little more salt, pepper, or thyme if needed, keeping flavors mild for sensitive mouths. If you need extra calories, stir in a bit more olive oil, butter, or Parmesan at this stage.2 tablespoons olive oil or melted butter, 0.5-1 teaspoon fine sea salt, 0.5 teaspoon dried thyme, 0.25 teaspoon ground black pepper, 2-3 tablespoons grated Parmesan cheese
- Let the bowl cool slightly before serving. Aim for a pleasantly warm, soup-like temperature rather than very hot, as overly hot foods can increase swallowing difficulty and discomfort.
Notes
Storage: Cool completely and store in airtight containers in the refrigerator for 3–4 days. The fully pureed version freezes especially well for 2–3 months in labeled single portions. Reheat gently on the stove over low heat or in the microwave at 50–70% power, adding a splash of broth or milk to loosen the texture as needed, and always cool to a warm (not hot) temperature before serving.
Variations:
• Extra-high-calorie: Add 2–3 tablespoons heavy cream and an extra tablespoon of oil or butter per batch.
• Dairy-free: Use unsweetened soy or oat milk and dairy-free yogurt; skip cheese and milk powder, and use oils for added calories.
• Added fiber: Replace half the potatoes with peeled, diced sweet potatoes or stir in a few tablespoons of pureed pumpkin if tolerated.
• Lower-fat: Use low-fat Greek yogurt and omit added oil or butter.
• Herb & lemon: Add 1 teaspoon fresh lemon juice and 1 tablespoon finely chopped fresh parsley if citrus is tolerated.
• Protein swaps: Use ground turkey or soft, silken tofu instead of chicken.
Safety: Always follow guidance from the patient’s speech-language pathologist and medical team for appropriate texture and thickness. Ensure there are no hard bits or stringy pieces if dysphagia is present.
Variations:
• Extra-high-calorie: Add 2–3 tablespoons heavy cream and an extra tablespoon of oil or butter per batch.
• Dairy-free: Use unsweetened soy or oat milk and dairy-free yogurt; skip cheese and milk powder, and use oils for added calories.
• Added fiber: Replace half the potatoes with peeled, diced sweet potatoes or stir in a few tablespoons of pureed pumpkin if tolerated.
• Lower-fat: Use low-fat Greek yogurt and omit added oil or butter.
• Herb & lemon: Add 1 teaspoon fresh lemon juice and 1 tablespoon finely chopped fresh parsley if citrus is tolerated.
• Protein swaps: Use ground turkey or soft, silken tofu instead of chicken.
Safety: Always follow guidance from the patient’s speech-language pathologist and medical team for appropriate texture and thickness. Ensure there are no hard bits or stringy pieces if dysphagia is present.
Nutrition
Calories: 400kcal
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