Gluten Free Bacon & Egg Soup Recipe
Updated Feb 15, 2021, Published Feb 23, 2015
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Looking for a bit of comfort in a bowl? I have the perfect thing to warm your bones, fuel your body, and feed the soul – Gluten Free Bacon & Egg Soup Recipe.
Yes, that’s right – bacon and eggs in soup! Crazy I know. Crazy delicious! This soup has so many things I love in one amazing bowl of yumminess. Bacon, gluten free bread cubes, poached cage free eggs, tomatoes, baby spinach, Parmesan cheese … I could go on and on but I probably had you at bacon right?
Serve it for breakfast, lunch, dinner, or a midnight snack.
Gluten Free Bacon & Egg Soup Recipe
Ingredients
- ½ pound thick cut nitrate free bacon, cut into ½ inch pieces
- 2 cloves garlic, smashed
- 4 slices gluten free bread, cut into 1 inch cubes
- 4 cups gluten free chicken stock
- 1 cup water
- 2 cups baby spinach leaves
- 1 cup grated Parmesan cheese, use divided
- 1 pint cherry or grape tomatoes, halved
- 4 large cage free eggs
- Coarse salt
- Freshly ground black pepper
Instructions
- Fry the bacon in a skillet over medium heat until crisp, about 7 minutes. Remove the bacon with a slotted spoon and drain on paper towels.
- Discard all but 2 tablespoons of the bacon grease. Return the skillet to the heat, add the garlic cloves and cook over medium heat for 1 minute. Remove and discard the garlic. Add the bread cubes and toast, stirring occasionally until browned on all sides.
- In a wide pot, combine the chicken stock and water, bring to a boil, reduce heat and let simmer. One at a time, break the eggs into a small bowl then gently slide the egg into the simmering water. Poach until the egg is just set, about 2 minutes. Remove from the soup with a slotted spoon and place on a plate lined with paper towels.
- Stir the spinach, ¾ cup of the parmesan cheese and the tomatoes into the chicken stock. Cook until heated through – a minute or two. Taste the soup and season to taste with salt and pepper.
- Ladle the soup into 4 soup bowls, top each with a poached egg, some of the bacon bits, and the bread cubes. Sprinkle the remaining parmesan cheese on top of each and add a bit of coarse salt and freshly grated black pepper. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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