If you don’t have a scrap bag in your freezer, what are you even doing with your life? Carrot, onion, and celery peelings and ends, mushroom stems, parsley stems – it all goes in the scrap bag. When it’s full, simmer it for a few hours and voila! Free vegetable stock! Bonus points if you have some chicken bones to throw in there – I get big bags of just chicken bones from my local Asian market, but you can use any random bones from a chicken you have previously had for dinner. Waste not, want not!


Homemade Chicken and Vegetable Scrap Bag Soup


Scrap bag contents (carrot peelings, onion and celery ends, mushroom stems, parsley stems)
Chicken bones (if available)
1 onion, diced
2 carrots, sliced
2 celery stalks, sliced
2 cloves garlic, minced
1 cup mushrooms, sliced
1 cup fresh parsley, chopped
1 bay leaf
Salt and pepper to taste
8 cups water

Prepare the Scrap Bag Stock:

Collect carrot peelings, onion and celery ends, mushroom stems, and parsley stems in your scrap bag in the freezer.
Once the scrap bag is full, transfer its contents to a large pot.
If available, add chicken bones to enhance the flavor. You can use bones from a previous chicken dinner or purchase chicken bones from your local market.
Simmer the Stock:

Fill the pot with 8 cups of water.
Bring the mixture to a boil and then reduce the heat to simmer.
Allow it to simmer for a few hours (at least 2-3 hours) to extract flavors from the scraps and bones.
Optionally, skim off any impurities that rise to the surface.
Strain the Stock:

After simmering, strain the stock to remove the solid scraps and bones, leaving you with a clear and flavorful broth. Discard the solids.
Prepare the Soup:

In a clean pot, heat a bit of oil or butter over medium heat.
Add diced onion, sliced carrots, sliced celery, and minced garlic. Sauté until the vegetables are softened.
Combine Stock and Vegetables:

Pour the homemade scrap bag stock into the pot with sautéed vegetables.
Add sliced mushrooms, chopped parsley, bay leaf, and season with salt and pepper to taste.
Simmer the Soup:

Allow the soup to simmer for an additional 20-30 minutes to let the flavors meld and the vegetables to become tender.

Remove the bay leaf before serving.
Ladle the homemade chicken and vegetable scrap bag soup into bowls.
Garnish with additional fresh parsley if desired.
Enjoy a delicious, homemade soup that maximizes the use of kitchen scraps while minimizing food waste!

Add Comment