I don’t know if chicken broth really needs its own recipe, but since I have a bunch of soup recipes that I plan to post I figured it would make sense to post the recipe I use, which I got from the pdf that came when I ordered my HCG. When I’m not on a diet I will usually make my broth with carrots, onions and celery in addition to all the spices, but when I’m on the diet I like to follow it to the letter, if I can. (One exception? Liquor. But more about that in a future post.)

Chicken Broth

Ingredients:

• 1 whole chicken
• parsley
• onion powder
• garlic
• thyme
• rosemary
• oregano
• basil
• bay leaf
• salt
• pepper

I don’t like to add a lot of salt to my chicken broth, because in some of the soup recipes that I use it in, such as Egg Drop soup, I add this soy sauce alternative that is pretty salty. So I wait until I’m making a soup to salt it to taste.

1 – Fill up a pot with water and add the chicken and any amount of the spices that you want. I usually do like a teaspoon of each, and 2 or 3 bay leaves).

2 – Boil for about a half hour.

That’s it. Once it’s done and the chicken has cooled, take it out of the pot and start cutting off the meat. I put the dark meat straight into the freezer for use when I get off the diet, and I portioned the white meat into 5 or 6 oz portions that I can eat within the next few days.

As I was writing this post I started wondering about different ways to make chicken broth. I found THIS to be pretty interesting. It also has some useful tips on how to make your broth last longer.