By Rayzel Lam 9 Comments
meal components: protein + veggie
Print Recipe
Votes: 15 Rate this recipe!
Rating: 4.67
You:
| Meal Type | AP - Alternate Protocol, Dinner, Instant Pot, LSP - Loose Simeons Protocol, Lunch, Main Meals, Protein + Veggie, , SP only - Strict Simeons |
| Food Group | Meat Protein |
| Ingredients by Protein | Chicken, Greek Yogurt |
| Ingredients by Veggie | Asparagus, Onions, Zucchini |
| Servings | servings |
Ingredients
- 7 oz chicken breast (100g per 3.5 oz) boneless, skinless
- 2 1/2 cups Asparagus diced into ½” chunks, ends removed and tips reserved
- 2 1/4 cups chicken broth SP Option: use water instead
- 1/2 cup water
- 1/2 lemon juiced
- 1 tbsp white onion finely diced
- 2 cloves garlic minced
- 1 tsp dried tarragon
- 1 tsp chili flakes ¼ for less spice
- 1 tsp sea salt
- 1 pinch black pepper
To serve (optional)
- 1 piece Melba toast or Grissini stick
AP ingredient variations:
- 1 cup zucchini diced-AP
- 1 cup onion finely sliced
- 1 tbsp Greek yoghurt fat free-AP
- 1/2 cup water
Ingredients
To serve (optional)
AP ingredient variations:
|
Votes: 15 Rate this recipe! |
Instructions
Coat chicken with ¼ tsp sea salt, and add chicken plus ¼ cup broth to a saucepan, bring to a boil, reduce heat, cover and simmer over medium heat until cooked through and the juices run clear - about 15-20 mins. Once cooked, shred the chicken with a knife and fork and set aside.
Prepare soup while the chicken is cooking. Add the garlic and onion to a large saucepan with 1 tbsp of broth. Fry over low heat until softened.
Add the asparagus stalks to the pan with the remaining stock, lemon juice, water, chili flakes and tarragon. For AP, swap ½ cup asparagus for zucchini or onion. Add ½ cup more water.
Cover and simmer gently for 20 mins.
Remove from heat and transfer to a blender. Blend until smooth.
Return to the saucepan and season with salt and pepper.
Add chicken and asparagus tips to the soup and bring back to a gentle simmer until the chicken is hot through and the asparagus tips have softened.
Serve with melba toast. For AP, stir through Greek yogurt when serving.
Batch cooking tip or Alternate Cooking Method Option:
Instant pot, 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.
Recipe Notes
For this type of recipe, a great batch cooking idea is to simply cook up a large portion of chicken breast and shred in advance and use for various recipes. For larger portion size, add some water and additional salt to taste. Miracle noodles would also add bulk well! Macros listed are for SP version.
—- ARTICLE: Maintaining Weight With No Scale —-
—- INTERVIEW: 180 lbs to 122 lbs on hCG Diet Despite Major Health Issues —-
Nutrition Facts
hCG Diet Phase 2 Recipes | Spicy Chicken & Asparagus Soup with Tarragon | LSP + SP + AP
Amount Per Serving
Calories 228 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Total Carbohydrates 10g 3%
Dietary Fiber 4g 16%
Sugars 6g
Protein 32g 64%
* Percent Daily Values are based on a 2000 calorie diet.
Reader Interactions
Comments
KatrinaReally good! I just made this last night! It was easy yup make and quick! I love tree spice in it.
Log in to Reply
- Li-an
Thanks for the feedback, Katrina! More recipes coming out soon! 🙂
Li-an, Rayzel’s assistant
Log in to Reply
- Genine Betchley
Really delicious! Made this yesterday and i can totally see this becoming a staple during the next 40 days! Thank you HCG chica! Your a life saver!
Log in to Reply
- Rayzel Lam
Oh good so glad you enjoyed this one Genine!
Log in to Reply
- Lorie
Wow this was the best HGC meal I’ve ever had. It was wonderful! I am so thankful for your website. Thank you for sharing your success story and others. A real inspiration!
Log in to Reply
- Rayzel Lam
Oh wow Lorie, that’s a huge complement! That’s really great to hear, thank you for sharing.
Log in to Reply
- Linda
I’m just finishing week 2 and this is, hands down, the best thing I’ve eaten on Phase 2. I like spicy but I feel the amount called for in the recipe overpowered the yummy flavor of the asparagus, lemon and chicken. I’ll definitely half it next time. I cut the simmer time down to 10 min and did the rest in my Vitamix on the soup setting. Fabulous!!!!
Log in to Reply
- Ericka Pinedo
This is one of my favorites, I’ve made it three times! Boyfriend likes it too! Again, thank you for creating and sharing these delicious recipes.
Log in to Reply
- Rayzel Lam
Wonderful! Fantastic that your boyfriend loves as well, that’s a big win!
Log in to Reply
Leave a Reply
You must be logged in to post a comment.
