Keto Barbeque Chicken Soup

Written by Admin


The Base:

3 medium Chicken Thighs
2 teaspoon Chili Seasoning
Salt and Pepper to Taste
2 tablespoon Chicken Fat or Olive Oil
1 1/2 cup Chicken Broth
1 1/2 cup Beef Broth
Salt and Pepper to Taste

BBQ Sauce:

1/4 Cup Reduced Sugar Ketchup
1/4 cup Tomato Paste
2 tablespoon Dijon Mustard
1 tablespoon Soy Sauce
1 tablespoon hot sauce
2 1/2 teaspoon Liquid Smoke
1 teaspoon Worcestershire Sauce
1 1/2 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Chili Powder
1 teaspoon Red Chili Flakes
1 teaspoon Cumin
1/4 cup Butter


•Preheat oven to 400F.
•De-bone chicken thighs, set bones aside, and season well with your favorite chili seasoning.
•Line a cookie sheet with foil and bake for 50 minutes.
•While that is cooking, add 2 tablespoons of Chicken Fat or Olive Oil in a pot.
•Heat this to a medium high heat and once hot, add chicken bones.
•Let these cook for at least 5 minutes and then add broths.
•Season with salt and pepper to taste.
•Once the chicken is done, remove the skins and set aside.
•Add all of the fat from the chicken thighs into the broth and stir.
•Make the BBQ sauce by combining all ingredients above.
•Add barbeque sauce to the pot and stir together.
•Let this simmer in a pot for 20-30 minutes.
•Use an immersion blender to emulsify all of the fats and liquids together.
•Then, shred chicken thighs and add to the soup. You can optionally add spring onion or bell pepper
•Simmer for another 10-20 minutes.
•Serve with yellow bell pepper, spring onion, or cheddar cheese and the crispy chicken skins!

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