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Vegetable, chicken and bacon rind soup

Immune system boosting and sustainability go hand in hand in this delicious chicken 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

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). 

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!

Another tip? Leftovers are freezeable!

Vegetable, chicken and bacon rind soup
Vegetable, chicken and bacon rind soup
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*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.
    Servings Prep Time
    4 people 10 minutes
    Cook Time
    25 minutes
    Servings Prep Time
    4 people 10 minutes
    Cook Time
    25 minutes
    Vegetable, chicken and bacon rind soup
    Vegetable, chicken and bacon rind soup
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe
    *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.
      Servings Prep Time
      4 people 10 minutes
      Cook Time
      25 minutes
      Servings Prep Time
      4 people 10 minutes
      Cook Time
      25 minutes
      Ingredients
      • 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
      Servings: people
      Units:
      Instructions
      1. 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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