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Vegetable, chicken and bacon rind soup

Immune system boosting and sustainability go hand in hand in this delicious vegetable chicken and bacon soup, utilising things you might normally discard – roasted or store-bought bbq chicken bones and the pan (or bag juices) as well as bacon rind.

Vegetable, chicken and bacon rind soup

Why add bacon rind to chicken and vegetable soup?

There is so much flavour in bacon fat and it helps with asimilating fat-soluble vitamins A, D, E and K which assist in keeping your immune check – perfect for the cold and flu season and colder months.

You might think twice about buying rindless bacon and letting this aromatic ingredient go to waste next time! Simply trim it off and freeze in a zip lock bag to add flavour to soups and casseroles). 

Cook in bulk and freeze

If you are meal planning or looking for easy mid-week meal options, then cook the soup in bulk and freeze. Then, simply pull the soup out of the freezer the night before and place in the fridge. When you get home the soup will be defrosted and all you will have to do is reheat it.

RELATED: 21 Foods You Can Freeze to Save Money and Minimise Food Waste

Add extra veg for a more nourishing soup

For the veg, use whatever soup veg you have in the bottom of the fridge. Potatoes, cauliflower, green beans, celery, fennel, onion, mushrooms and carrot work best!

I also love freezer vegetable mixes. They are snap frozen so their nutrient content is locked in and make for a quick addition to meals and soups. You can often get them on sale, too! Including organic vegetable mixes.

Vegetable, chicken and bacon rind soup
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Vegetable, chicken and bacon rind soup

*Whilst the recipe uses leftover roasted chicken bones, you can also use 6 raw chicken wings. **You can use the rind off a smoked pork belly piece or simply use trimmings off rind-on bacon. Tip: chop fresh dill and freeze in zip lock bags – it doesn’t really go off, and add just before serving to help it retain its flavour.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4 people


  • 2 tablespoons olive oil
  • 1 large onion or fennel bulb diced finely
  • 2 large carrots diced
  • 3-4 celery stalks diced
  • 1 l bone broth
  • 2 large potatoes diced
  • Chicken bones from 1 roasted chicken*
  • 1 cup shredded chicken meat
  • 100 g bacon rind**
  • 3 bay leaves
  • Pinch sea salt flakes
  • freshly ground black pepper to taste

To serve:

  • 4 teaspoons chopped dill
  • 1 Sourdough baguette sliced


  • Heat oil in a large frying pan over medium heat for a minute. Add onion or fennel and cook, stirring for 5 minutes or until the onions softens. Add carrot and celery and cook, stirring for a minute.
  • Add broth, potatoes, chicken bones and meat, bacon rind and bay leaves. Bring to the boil, then cover, reduce heat to a simmer and cook for 20 minutes for the vegetable to soften.
  • Season with salt and pepper to taste.
  • Serve with a generous sprinkling of dill and baguette on the side.
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