A low-carb soup that comes with an original BBQ flavor. A surefire winner every lunchtime.
Serves 4
Ingredients
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
Directions
- 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.
- 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.
- When chicken is done, take off the skin. Incorporate the fat from the chicken into the broth and stir.
- 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.
- 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
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