Barbecue Chicken Soup

Barbecue Chicken Soup

Makes: 6 servings

Carbs per Serving: 10 grams

Protein per Serving: 17.5 grams

Fat per Serving: 19.67 grams


?         6 chicken thighs

?         1 1/4 tsp chili seasoning

?         4 Tbsp olive oil or chicken fat

?         3 cups chicken broth

?         3 cups beef broth

?         1/2 cup keto ketchup

?         1/2 cup tomato paste

?         4 Tbsp Dijon mustard

?         2 Tbsp hot sauce

?         2 Tbsp soy sauce

?         1 1/2 Tbsp liquid smoke

?         2 tsp Worcestershire sauce

?         3 tsp garlic powder

?         2 tsp chili powder

?         2 tsp onion powder

?         2 tsp cumin

?         2 tsp red chili flakes

?         1/2 cup butter

?         Sea salt

?         Freshly ground black pepper



  • Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
  • Remove the bones from the chicken thighs, and then season both sides with chili seasoning.
  • Arrange the chicken thighs on the prepared baking sheet and bake for 50 minutes.
  • Place a pot over medium flame and heat the olive oil or chicken fat. Add the chicken bones and cook for 5 minutes.
  • Add the chicken and beef broths, then season to taste with salt and pepper.
  • Remove the chicken thighs from the oven and set on a wire rack to cool. Pour the fat that has collected on the baking sheet into the pot.
  • In a bowl, combine the ketchup, tomato paste, mustard, hot sauce, soy sauce, Worcestershire sauce, liquid smoke, chili, onion, and garlic powders, cumin, and red chili flakes.
  • Add the ketchup mixture into the pot, followed by the butter. Stir and bring to a simmer, then reduce heat and let simmer for 20 minutes.
  • Remove the skin from the chicken thighs and shred the meat. Stir into the soup and mix well. Let simmer for 10 minutes.
  • Ladle into soup bowls and serve. If desired, deep fry chicken skins and crumble on top of soup before serving.