BBQ Chicken Soup

    A low-carb soup that comes with an original BBQ flavor. A surefire winner every lunchtime.

    Serves 4


    3 medium chicken thighs

    2 tsp. chili seasoning

    2 tbsp. olive oil

    1½ cups chicken broth

    1½ cups beef broth

    BBQ sauce

    ¼ cup reduced sugar ketchup

    ¼ cup tomato paste

    2 tbsp. Dijon mustard

    1 tbsp. soy sauce

    1 tbsp. hot sauce

    2½ tsp. liquid smoke

    1 tsp. Worcestershire sauce

    1½ tsp. garlic powder

    1 tsp. onion powder

    1 tsp. chili powder

    1 tsp. red chili flakes

    1 tsp. cumin

    ¼ cup butter

    Salt and pepper


    1. Take the chicken thighs and de-bone. Reserve the bones. Season with favorite chili seasoning. Bake for 50 minutes at 400°F on a baking tray with foil.
    2. In a pot, place olive oil and set on medium high heat. Once it is hot, add the chicken bones. Cook them for 5 minutes and add the broth. Season with salt and pepper.
    3. When chicken is done, take off the skin. Incorporate the fat from the chicken into the broth and stir.
    4. Make the BBQ Sauce: combine all the already mentioned ingredients for the sauce. Add it to the pot and stir. Let it simmer 20-30 minutes.
    5. Emulsify all the fats and liquid together with an immersion blender. Shred the chicken and incorporate into the soup. Cook for 10-20 minutes more.

    Nutritional Info per Serving

    Calories: 490

    Fat: 38g

    Net Carbs: 4.5g

    Protein: 25g