BBQ Chicken Soup
This makes a total of 4 servings of BBQ Chicken Soup. Each serving comes out to be 654 calories, 57.8g fats, 6.3g net carbs, and 26.5g protein.
Ingredients
Base:
- 24 ounce bone-in, skin-on chicken thighs
- 2 teaspoon chili powder such as Penzey's Chili 9000
- 2 tablespoon olive oil
- 1 ½ cup chicken broth
- 1 ½ cup beef broth
- salt and pepper to taste
BBQ Sauce:
- ¼ cup low-carb ketchup
- ¼ cup tomato paste
- 2 tablespoon dijon mustard
- 1 tablespoon soy sauce or coconut aminos
- 1 tablespoon chili paste such as sambal oelek
- 2 ½ teaspoon liquid smoke
- 1 teaspoon worcestershire sauce
- 1 ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder such as Penzey's Chili 9000
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon cumin
- ¼ cup butter
Instructions
- Preheat oven to 400F. Debone the chicken thighs, setting the bones aside, and season well with chili powder. Place on a baking tray lined with foil.
- Bake for 50 minutes.
- Meanwhile, place the chicken fat or olive oil in a pot over medium-high heat. Once hot, add in the chicken bones. Let these cook for at least 5 minutes, and then add in the broths. Season with salt and pepper to taste.
- Once the chicken is done, remove the skins and set them aside for later. Add the fat from the chicken thighs into the broth and stir.
- Make the BBQ sauce by combining all of the sauce ingredients.
- Add the BBQ sauce to the pot and stir together. Let simmer for 20–30 minutes.
- Use an immersion blender to emulsify the fats and liquids together. Shred the chicken thighs and add them to the soup. Simmer for another 10–20 minutes.
- Serve with chicken skins on the side and enjoy!
Nutrition
Calories: 654kcalProtein: 26.5gFat: 57.8g