THE PREPARATION

The Base

2 medium Chicken°Breast !

2 tsp.°Chili Seasoning
2 tbsp.°Olive Oil

1 1/2 cup°Chicken Broth 

1 1/2 cup°Beef Broth
Salt and Pepper°to Taste

BBQ Sauce

1/4 Cup°Sugar-Free Ketchup
1/4 cup°Tomato Paste
2 tbsp.°Dijon Mustard

1 tbsp.°Soy Sauce
1 tbsp.°Sambal Olek° (or hot sauce)
2 1/2 tsp.°Liquid Smoke
1 tsp.°Worcestershire Sauce 

1 1/2 tsp.°Garlic Powder
1 tsp.°Onion Powder
1 tsp.°Chili Powder
1 tsp.°Red Chili Flakes
1 tsp.°Cumin
1/4 cup°Butter

THE EXECUTION

1. Preheat oven to 400F. De-bone chicken breasts, set bones aside, and season well with your favorite chili seasoning (I used Penzey’s Chili 9000). Place on a baking tray with foil.
2. Place in oven and bake for 50 minutes.
3. In the mean time, place 2 tbsp. 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. 
4. Once the chicken is done, remove the skins and set aside. 
5. Make the BBQ sauce by combining all ingredients above.
6. Add bbq sauce to the pot and stir together. Let this simmer in a pot for 20- 30 minutes.
7. Use an°immersion blender°to emulsify all of the fats and liquids together. Then, shred chicken breasts and add to the soup. You can optionally add spring onion or bell pepper here. Simmer for another 10-20 minutes.
8. Serve up and enjoy! I like to garnish with a little bit of spring onion, yellow bell pepper, and cheese. 

This makes a total of 4 servings of BBQ Chicken Soup
Each serving comes out to be°487 Calories, 38.3g Fats, 4.3g Net Carbs, and 24.5g Protein.