Cream of Chicken Soup

100g chicken, cooked and chopped
3 stalks celery
1 to 2 cups homemade broth
3 cloves garlic
1/2 tsp parsley
1/2 tsp basil
Sea salt and pepper to taste

In a saucepan, combine broth, celery, and spices. Bring to boil. Reduce heat and simmer until celery is tender. Add chicken and cook for 5 more min. Transfer soup to blender. Blend until adequately mixed. Serve hot.

Recipe found HERE. Directions modified by Meredith.

Chicken Chili

100g chicken breast, cooked and cubed
2 cups homemade broth
1 tsp cayenne
1 tsp black pepper
1 Tbsp cumin
1 Tbsp chili powder
Shredded cabbage

Add spices to broth and bring to a boil. Add chicken and cabbage. Reduce heat and simmer for 10 minutes.

Recipe found HERE.

French Onion Soup

1 stick butter
4 large yellow onions, thinly sliced
salt
5 cups meat stock/broth
2 bay leaves
freshly ground pepper

Melt butter over low heat. Add onions and sprinkle salt to taste. Stir to coat well with butter. Cover and cook, stirring occasionally, until very tender (20-30 minutes). Remove cover, raise heat slightly and saute onions, stirring frequently. Saute until onions turn a deep caramel brown (1 hour or more). Careful not to burn them! Add beef broth and bay leaves. Bring to a boil and reduce heat. Cover and simmer about 30 more minutes. Discard bay leaves. Add salt and pepper to taste. Serve hot. If you like, top soup with Gruyere or Swiss cheese.

Recipe from Williams & Sonoma "Soups" Cookbook

Chicken Vegetable Soup (Phases 2 & 3)

6 cups chicken broth
(3) 100gm chicken, cooked and chopped
3 stalks celery, chopped
1 medium onion, chopped
2 medium tomatoes, chopped

Combine all ingredients and bring to a boil. Turn heat to low and simmer for 30 minutes or until vegetables are tender.

Recipe modified from Simply hCG cook book.

**I know you aren't supposed to mix vegetables in Phase 2, however I made this according to the recipe during Phase 2 and had no issues with stalling or gaining.**

Chicken Broth (Phases 2 & 3)

(6) 100gm pieces of chicken
9 cups water
1 tsp garlic powder
1 tsp onion salt
1 tsp celery salt
1 Tbsp sea salt
pepper to taste

Combine ingredients in soup pot and cook until chicken is done. Remove chicken and save for recipes. Freeze some in ice cube trays for sauteeing vegetables.

Recipe from Simply HCG recipe book.

Creamy Tomato Bisque (Phase 3)

3 Tbsp butter
4 large or 6 medium tomatoes, diced
1 orange bell pepper, diced
4 stalks of celery, sliced
1 clove garlic, minced
1 tsp dried basil
1/2 tsp onion powder
salt and pepper to taste
pinch or two of sweetener
8 oz cream cheese
1/2 cup milk or heavy cream

Saute vegetables and garlic in butter, for approximately 10 minutes, or until very tender. Add spices and cook a minute or two more. Reduce heat and add cream cheese and milk. Cook until cream cheese is melted and mixed throughout. Transfer to a blender and blend until liquified. Serve hot. Makes approximately 6 cups.

Recipe by Meredith