• 32 oz of Chicken Stock or Broth
  • 1-1.5 cups of lemon juice
  • 1/4 cup Ranch Seasoning
  • 1.5 lbs of Chicken Breast
  • 1 can Chick Peas
  • 5 small potatoes
  • 1 Butternut Squash
  • 6 carrots
  • 2 cups of green beans
  • 2 zucchinis

A note for this recipe is that we are using butternut squash.  If you have never worked with this veggie before, it is a little tough.  It has a very thick, hard outer layer.  To make getting through it to get to the “meat” of the veggie easier, I would boil it in a crockpot or slow cooker while you’re at work or school.  It will be nice and soft when you get home, which makes it easier to cut the outer layer off.

As always, we want to start by making our broth.  Pour chicken broth or stock into your pot with lemon juice.  For a more tart taste, use 1.5 cups of lemon juice.  If you prefer a hint of zest, use 1 cup.  Remember, you can always add a splash when reheating your soup, so if you aren’t sure what taste you want err on the low side.  You can’t take it out once it’s in the soup.  Add your ranch seasoning to the broth at this time too with the chick peas and chicken breasts.  The chick peas really like to hang out at the bottom of the pot, so stirring often is even more important in this recipe.

While your broth is heating on high, start cutting your veggies.  Chop the squash first.  The softer shell should make this a little easier, but you may still need to put a little strength into it.  That’s why you should so it first.  This will take you the longest.  Then go in order of toughness:  potatoes, carrots, green beans, and zucchinis.   Once the veggies are in your pot, reduce the heat to medium and cover.  Stir often.

After about 5 minutes covered, your chicken should be more than tender enough to chop into bite sized morsels.  Heat covered for a few more minutes and then you’re ready to blend.  Keep the one ladle of broth to one ladle of substance ratio.  Be sure to scoop from the bottom where the chick peas hide.  If you forget to do this, it’s no big deal.  Pour all your blended jars back into the pot, stir, and re-jar them.

I find that starting on a medium setting for blending for the first 10 seconds or so and then increasing it to a higher setting reduces the splash up and makes it a bit more smooth.  Add pepper to taste when reheating.  If you want a thinner consistency, add a little water when reheating.

This soup is loaded with ALL amino acids needed for the day.  It also has an extremely high protein content from the chicken and chick peas.  It meets daily values in most of your vitamins and minerals too.  It is perfect for feeling full and getting what you need quickly.  It also has ALL dietary fiber needed for the day.  Because of the ranch seasoning and chickpeas being canned, the sodium content may be more than you want.  This can be avoided by adding the ranch seasoning when you reheat it.  This makes it to taste and probably will end up with less than what you would add to the soup.  The sodium in the chick peas comes from using canned chick peas.  If you are able to get fresh chick peas from a farmers market or whole food, the sodium content will practically go away.  As usual- this soup is AMAZING!

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