Gluten Free Bacon & Egg Soup Recipe by Simply Gluten Free

Gluten Free Bacon & Egg Soup Recipe

by Carol Kicinski on February 23, 2015

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Gluten Free Bacon & Egg Soup Recipe

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 Image

Gluten Free Bacon & Egg Soup Recipe


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


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.


This Gluten Free Bacon & Egg Soup Recipe serves 4

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Categories:    Breakfast & Brunch

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