• 26 oz Chicken Stock
  • 1 cup lemon juice
  • 2 cups almond milk
  • 1 cup water
  • 1 cup Greek Vinaigrette salad dressing
  • 1 package feta cheese (optional)
  • 2 large chicken breasts
  • 2 tomatoes
  • 1.5 large cucumbers
  • 1/2 can chopped olives
  • 3 servings banana peppers
  • i can artichoke hearts
  • 2 cups red cabbage
  • 1/2 bag romaine lettuce

This recipe may as well be called protein in a jar.  This gives you all amino acids you need for the day.  It also tastes just like a Greek Salad.  Due to the fact Greek Vinaigrette is used, it is high in sodium.  You can always buy light or reduced sodium dressing.  That is the only draw back to this recipe.  Otherwise, it packs a punch in the best possible way!

Always start by making your broth.  I bought no sodium stock, which makes a difference.  It is only 26 ounces, as opposed to 32, so you may choose to add a cup of water.  Combine stock, lemon juice, almond milk, feta cheese*, and Greek dressing in your pot at a high medium heat.  There is oil in the dressing, so you do not want to cook on high.  You want to add the (optional) cheese in the beginning so it becomes part of the broth.  This is the best way to have the taste consistently throughout the soup.  Add your chicken to the liquid.

Usually I tell you to start with your hard veggies.  Not today.  Put the romaine lettuce and cabbage in first.  These can cause people with digestive issues problems, so it is imperative that they are cooked completely and very soft.  Next add the carrots, cucumbers, artichokes, and tomatoes.  I tend to tell you to drain nothing.  However, don’t add the water from the artichokes.  That’s where most of the sodium is, so you can cut some of the sodium levels by draining the artichokes.  This goes for the banana peppers too.  For the olives, I used about half of that tiny can.  I added about 3 servings of the banana peppers next.  As always, stir, stir, stir!

After about 10 minutes of cooking, remove the chicken breasts and chop them into small pieces.  Put them back in the pot, cover, and let cook for about 5 more minutes.  There are lots of tough veggies in this recipe, so it won’t hurt to cook it a little longer.  We also found that it was hard to get consistent ingredients in each blend.  After all the soup was blended, we dumped the jars back into the pot, stirred it thoroughly, and re-jarred the soup.  This worked much better for this soup.

This soup is a must have!  It is loaded with vitamins, minerals, all amino acids, low in carbs, healthy in fats, and will fill you up.  This soup is also thinner, so you probably won’t have to add water when reheating this soup.  This really is the complete package, so I strongly encourage you to make this soup once a month.  It will really boost your pre albumin (nutrition marker) and gives you tons of energy.

Disclaimer: This label is per mason jar serving, and was estimated using Nutrition Data‘s website.