Peel and cube the sweet potatoes and Yukon gold potato into even 1-inch pieces so they cook evenly. Slice the carrots and chop the onion if using. Trim any visible fat or gristle from the chicken thighs so there are no chewy bits later.

In a large pot or Dutch oven, melt the butter (or warm the olive oil) over medium heat. Add the onion and cook for 3–4 minutes until soft and translucent, not browned. Add the chicken thighs, sweet potatoes, Yukon gold potato, and carrots, then pour in 2 cups of low-sodium chicken broth. Bring to a gentle simmer, cover, and cook on low heat for 25–30 minutes, until the chicken is fully cooked and the vegetables are very soft and easily mashed with a fork.

Reduce the heat to low. Stir in the milk, salt, pepper (if using), dried thyme or Italian herb blend, and nutritional yeast if using. Warm gently for about 5 minutes without boiling, so the milk does not curdle. Keep flavors mild if the patient has a sensitive mouth or reflux; you can season individual servings for others later.

Turn off the heat and let the mixture cool for 5–10 minutes. This makes blending safer and helps prevent the mixture from becoming too thin from blending very hot liquids.

For a soft, fork-mash texture, transfer the chicken and vegetables with their cooking liquid to a large bowl and mash with a potato masher or use a hand mixer until mostly smooth with only very soft small pieces. For a smooth dysphagia-friendly puree, work in batches in a blender or food processor, adding the Greek yogurt or skyr and blending until very smooth and cohesive, adding extra broth, milk, or water a tablespoon at a time until it reaches the texture recommended by the SLP (often like thick yogurt or pudding). For a blenderized diet or tube-feeding use, blend longer and thin as needed, straining if required and only as approved by the medical team.

If a specific consistency such as nectar-thick or honey-thick is prescribed, gradually whisk in unflavored thickener according to package directions and your SLP’s guidance. Let the mixture rest a few minutes to fully thicken, then re-check the texture before serving.

Taste and adjust salt or herbs if allowed. Serve warm in small bowls. For ALS patients, offer small spoonfuls and allow plenty of time between bites. For family members without swallowing issues, you can add toppings like a little shredded cheese, a drizzle of olive oil, or croutons on the side, keeping the ALS portion mild and smooth.

Cool completely, then portion into small, labeled containers (about 1 cup each is often enough for an ALS meal). Refrigerate for up to 3 days or freeze for 2–3 months. Reheat gently on the stove over low heat or in the microwave at 50–70% power, stirring often. Add a splash of broth or milk to loosen if it thickens in the fridge. If using thickener, check and adjust thickness again after reheating.