Living in Florida, some of us often forget that it's actually winter in other parts of the country until we get hit by a cold front and the temperature drops to 65 degrees. Whether you're living in New York or Florida, this is the perfect recipe to get you into the holiday spirit. Take a break from the holiday madness, whip up this comforting chicken and vegetable soup, and cozy up next to the fireplace.*
*If you're a Floridian, turn your air conditioning down to 60 degrees to experience a similar wintry effect. ⛄
Total Time: 25-30 Minutes
- Non-stick zero-calorie cooking spray
- 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
- 1 cup leek, thinly sliced
- 1 carrot, thinly diagonally sliced
- 4 cups Smart for Life Chicken Soup (or unsalted chicken stock)
- 3 large thyme sprigs
- 1 cup frozen green peas, thawed
- 1/2 teaspoon freshly ground black pepper
- 3/8 teaspoon kosher salt
- 3 cups spinach
- 1/3 cup fresh flat-leaf parsley leaves
- 1 ounce of non-dairy, fat-free cheese
1. Place a Dutch oven over medium-high heat. Spray the bottom of the inside of the Dutch oven with non-stick spray. Add chicken and cook until browned (about 6 minutes); stir occasionally. Remove chicken from pan.
2. Spray the bottom again with non-stick spray, add leek and carrots, saute 5 minutes. Add soup/stock and thyme; bring to a boil. Cover and cook until carrots are almost tender (about 8 minutes).
3. Add in chicken, peas, pepper, spinach, and salt. Cook for 3-4 minutes. Remove thyme and discard. Remove pan from heat and stir in parsley.
4. Serve 1 1/2 cups of soup in each bowl and top with 1 tablespoon cheese.