Gluten-Free Bacon Egg Soup Recipe

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

0 from 0 votes
Gluten-Free Bacon Egg Soup Recipe
Gluten Free Bacon & Egg Soup Recipe
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Course: Soup
Cuisine: American
Servings: 4 people
Calories: 613 kcal
Author: Carol Kicinski
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 Facts
Gluten Free Bacon & Egg Soup Recipe
Amount Per Serving
Calories 613 Calories from Fat 351
% Daily Value*
Total Fat 39g 60%
Saturated Fat 14g 70%
Cholesterol 236mg 79%
Sodium 1300mg 54%
Potassium 820mg 23%
Total Carbohydrates 31g 10%
Dietary Fiber 2g 8%
Sugars 9g
Protein 31g 62%
Vitamin A 58.8%
Vitamin C 25.9%
Calcium 37.9%
Iron 14.4%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Bacon Eggs Garlic Gluten-Free Gluten-Free Recipes Parmesan Cheese Spinach
0 shares
Previous Post

Gluten Free Curry Noodle Soup Recipe

Next Post

Gluten Free Good Fortune Cookies Recipe

  1. Pingback: Artichoke, Ham, and Egg Gratin | Recipe | Simply Gluten Free

Leave a Reply

Your email address will not be published. Required fields are marked *