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low-carb dehydrated berbere chicken soup

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


  • 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


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.