Low-Carb Dehydrated Berbere Chicken Soup

Low-Carb Dehydrated Berbere Chicken Soup is based on Somalian Inspired Chicken Soup, one of my most popular recipes. I tried to keep down the number of ingredients for simplicity.

“Berbere is a chile and spice blend used to season many Ethiopian dishes.”  Epicurious.com

5 Reasons Low-Carb Dehydrated Berebere Chicken Soup is Great:

1. Low-Carb High-Fat food contains more calories per ounce = lighter backpack
2. When your body is prepared for low-carb performance, it can do more, while feeling better (for more information read Why Go Keto For Sheep Hunting)
3. I have found when I eat more veggies in the backcountry, I feel better and don’t experience as many food cravings, all those micronutrients do the body good!
4. When you make your own dehydrated meals, you know what is in them. Most companies use artificial additives and preservatives, you don’t have to.
5. Low-Carb Dehydrated Berbere Chicken Soup tastes great!

For more High-Fat DIY Dehydrated Meals check out this post.

If you have any questions or need help becoming fat adapted, click here to contact me.

Macros for Low-Carb Berbere Chicken Soup

Total Carbs 28g

Fiber 9g

Net Carbs 18g

Protein 49g

Fat 5g

Total Kcals 376

How to Add Calories and Fat to You Low-Carb Dehydrated Meal

To increase to desired calories and grams of fat in your Low-Carb Dehydrated Berbere Chicken Soup just add butter or butter powder.  MCT oil would also work if butter is not a good option for you.

1 tablespoon of butter= 100 kcals

Packaging DIY Dehydrated Meals

Below are the exact Mylar Bags I have.

These are the mylar bags I will buy next time. The ones I have worked great, but I have been inspired by Heather’s Choice, I think a little zip-lock top is super handy once you have filled the bags with hot water.

I also recommend adding an oxygen absorber in the bag before you seal it (remember to remove it before you add hot water).

As extra insurance, store your packaged Low-Card Dehydrated Meals in the freezer or refrigerator)

Happy Eating!

Print

Low-Carb Dehydrator Berbere Chicken Soup

This DIY Low-Carb Dehydrated Berbere Chicken Soup recipe is based on Somalian Inspired Chicken Soup. It is super healthy, yummy, and lightweight.

Course Main Course

Cuisine American

Keyword backpacking, cabbage, chicken soup, dehydrated, dehydrator, high-fat, keto, low-carb

Prep Time 10 minutes

Cook Time 20 minutes

Dehydrate Time 12 hours

Total Time 12 hours 30 minutes

Servings 4

Calories 376 kcal

Ingredients

• 1 teaspoon grass-fed gelatin
• 1 Lime  juiced
• 1/2 onion
• 1 teaspoons salt
• Avocado oil for cooking
• 2 teaspoons Berbere seasoning
• 4 clove garlic minced
• 1 tablespoon tomato paste
• 20 oz cooked chicken shredded
• 1 red bell pepper diced
• 1 jalapeno finely diced, or to taste
• 1 can green chili
• Cilantro Stems from 1 bunch, chopped
• 2 carrots thinnly sliced
• 1 head Napa cabbage shredded
• Butter or butter powder

Instructions

At Home

1. To bloom gelatin, mix with lime juice in a small bowl and set aside.

2. In a large skillet over medium-high heat, brown onions with salt and enough oil to keep from sticking.
3. Add berbere and garlic to the pan and continuously stir until you can smell the spices and garlic.
4. Turn heat down to medium.
5. Stir in tomato paste. Keep stirring until the tomato pastes is a little darker in color.

6. Add chicken, bell pepper, jalapeno, cilantro stems, green chilis, carrots, and bloomed gelatin.

7. Over low heat simmer for about 15 minutes or until most of the liquid in the bottom of the pan is gone.

8. Off heat stir in cabbage.

9. Spread the mixture on dehydrator trays, about ¼ inch thick.
10. Dehydrate at 165℉ or the highest setting on your dehydrator, for 12-16 hours, until the food is completely dehydrated.
11. Once all the food is completely dried, let cool to room temperature.
12. In 4 mylar bags, equally, divide all the ingredients.
13. Add a desiccant packet.
14. Try to get all the air out you can.
15. Seal bag with iron or hair straightener.

In the Backcountry

1. When you are ready to eat, add 1 ½ -2 cups of boiling water and let rehydrate for 20 minutes.
2. Stir in the butter and enjoy!

Recipe Notes

• Use canned chicken to save time.
• If using butter powder, you can add the powder directly to the mylar bags before you seal them at home.
• You can buy berbere seasoning, here is my favorite. Most other brands contain salt.  If you buy a blend containing salt, you will need to adjust the amount of salt you add to the soup. 
• Here is a recipe if you would like to make your own.  Berbere is delicious so be prepared; you will want to use it in other recipes.

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