This HCG Diet recipe is safe for Phase 2 of the HCG Diet and counts as 1 protein serving and 1 vegetable serving.
Cook the chicken breast (feel free to use left-over chicken if you have it). Cut any visible fat off of the chicken.
Place a small pot of water on the stove to boil. Once boiling, add the raw chicken meat, turn the temperature down to low, cover, and allow to cook 3-5 minutes. Once the chicken is cooked (reached an internal temperature of 165 degrees F). Remove from boiling water and set aside to cool.
Discard the water from the pot used to boil the chicken and return it to the stove over low heat.
Add the chicken broth and all of the above spices to the pot. Stir well.
Dice the onion into bite-size pieces (about ¼-inch) and add to the pot.
Cut the chicken into bite-size pieces (about ¼-inch) and add to the pot. Stir well. Cover and simmer for 45 minutes over low heat.
Remove from heat, let cool for approximately 5-10 minutes. Transfer to a bowl and serve.
This is also a great make-ahead recipe for quick re-heatable lunches. Simply make a large batch by multiplying the ingredients above by however many servings you want to make. Cook in bulk and then divide evenly into several small containers, cover, place in the refrigerator, and enjoy later by reheating for 3-4 minutes in the microwave.
Don't have pumpkin pie spice? Don't worry; pumpkin pie spice is just a blend of cinnamon, nutmeg, ginger and allspice. Simply use those types of spice to duplicate the flavor in this recipe.
*It is not recommended to use store-bought chicken stock while on the HCG Diet because it usually contains preservatives that are not allowed on the HCG Diet and could slow or stall your weight loss... be on the safe side and make your own. Once done, set aside.
**We do not recommend using store-bought minced garlic as it usually contains preservatives that are not allowed on the HCG Diet and could slow or stall your weight loss... be on the safe side and mince your own garlic from fresh cloves.