Keto BBQ Chicken Pizza Soup


Step 1Prepare the chicken by following the steps in this post. Skin the chicken and place it in a large pot filled with water. Add salt and cover with a lid.

Step 2Bring to a boil. Once boiling, reduce the heat to medium-low and cook for 60-75 minutes. When done, the chicken should be pale and the meat comes off easily. Use tongs and place the chicken in a bowl to cool it down slightly.

Step 3Using a fork, shred the meat off the bones and set aside. Peel and finely dice the red onion and garlic. Place both in a large soup pot greased with the ghee and cook over a medium heat until lightly browned and fragrant. Pour in the chicken stock and bring to a boil over a high heat.

Step 4Meanwhile, wash and trim the green beans (cut off the stalks), cut into smaller pieces and add to the pot together with the tinned tomatoes. Boil until the green beans are crisp tender for about 10-15 minutes.

Step 5Add the BBQ Sauce and shredded chicken and take off the heat. Add more salt if needed and season with freshly ground black pepper.

Step 6Grate the mozzarella cheese - make sure you use the "pizza" type, low-moisture mozzarella. Pour the soup into serving bowls and add the shredded mozzarella. Garnish with cilantro and enjoy!

Step 7You can serve this soup with crispy Chicken Cracklings, Ultimate Keto Breadsticks or Ultimate Keto Buns.

Step 8Store in the fridge for up to 5 days or freeze for up to 6 months. The mozzarella cheese should always be added just before serving.