Recipes for Phase 2 of the hCG Diet Protocol - for any version of the diet
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7ozchicken breast(100g per 3.5 oz) boneless, skinless, cooked, cooled and diced or shredded
3cupsfat free chicken brothSP Option: use water instead
1/4cupfat free greek yogurtSP Option: do not use
parsleyFinely chopped for garnish
Lemon wedgesfor garnish
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Preheat the oven to 350°F. Slice about ¼” from the top of the head of garlic, spray with a bit of coconut oil spray, and wrap in aluminum foil (see my note below about roasting several heads at once if you do this- just makes sense).
Roast the head of garlic for 45-60 mins, until browned and softened. Remove from the oven and allow to cool.
Heat a large pot over medium-high heat and spray with non-stick cooking spray.
Add the onions to the pot, season with salt, pepper, and thyme and sauté for 7-8 minutes, until golden brown.
Squeeze the garlic cloves into the pot and mix well.
Slowly stir in the chicken broth and bring to a simmer.
Cover and simmer for 10-15 minutes.
Remove from heat, stir in the Greek yogurt, and blend with an immersion blender until smooth and creamy. (Alternatively, carefully transfer the soup to a blender and blend until smooth).
Stir in the chopped/shredded chicken and simmer for 3-4 minutes.
Ladle into bowls, garnish with finely chopped parsley and a squeeze of lemon.
While you are roasting 1 head of garlic, you might as well roast several more in bulk to use with other P2 meals (you can freeze extra too!) Or check out the Instant Pot version of roasted garlic heads here.