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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 mins
Cook Time25 mins
Total Time35 mins
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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