Gluten Free Bacon & Egg Soup Recipe

by Carol Kicinski on February 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 – Bacon and Egg Soup.

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.


Serves 4

Ready for dessert?

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“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes – I can now have my desserts.” – F.R.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

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Categories:    Breakfast & Brunch

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