Recipes for Phase 2 of the hCG Diet Protocol - for any version of the diet
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Sprinkle chicken with ¼ tsp salt and let sit for 5 min. Add chicken and ¼ cup broth to a saucepan, cover and cook over medium heat until cooked through and juices run clear - about 15-20 minutes. Once cooked, shred the chicken with knife and fork and set aside.
Prepare soup while chicken is cooking. Add onion, garlic, and ½ cup broth to large saucepan and cook over medium heat until softened.
Add dried dill, fresh dill and fresh parsley to saucepan and stir into the onion and garlic. Add remaining broth, water, lemon juice, and half the zest to the pan. Cover and reduce to simmer for 20 minutes. For AP, add zucchini.
Transfer half the soup at a time to a blender and blend on high until smooth, then return to saucepan and season with salt and pepper.
Add shredded chicken to pan and simmer until both chicken and soup are piping hot through. Serve topped with fresh dill and remaining lemon zest.
For AP, serve over cauliflower rice or miracle noodles.
Batch cooking tip or Alternate Cooking Method Option:
Oven bake or slow cook the chicken in broth. For batch cooking, cook 400g of chicken and shred. This can then divided between the lemon chicken soup and the asparagus soup.
Dice chicken breast sprinkled with ¼ tsp salt - leave for 5 minutes. Add all ingredients to instant pot and set to manual pressure 7 minutes.
To make cauliflower rice, simply pulse the cauliflower tops in a food processor to form a rice consistency. Stir fry in a tablespoon of broth for 5 minutes and season.
Macros listed are for SP version.
Lemon Chicken Soup w/ Onions & Dill - SP/AP
Amount Per Serving
Calories 225Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Total Carbohydrates 24g8%
Dietary Fiber 4g16%
* Percent Daily Values are based on a 2000 calorie diet.
with zucchini - per serving: ½ recipe | 237 cal - 28 protein - 3 fat - 26 carbs - 21 net carbs ||