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

  • 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.

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Recipe Source