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.
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
- 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.