Breakfast Soup
Yes, you heard us right. Breakfast. Soup. Two of your favorite food groups combined into one ultimate brunch dish. This cozy, morning-robe-in-a-bowl is inspired by egg drop soup – with a hearty, rustic twist to warm you from the inside out. Made with a healthy dose of veggies, it’s a great way to add a little green to your morning routine. And Kettle & Fire Chicken Cooking Broth is a nutrient-packed way to boost your energy in the morning without caffeine.
Pro Tip: Get dippin’! You’ll love soaking your crunchy (gluten-free-optional) toast in this savory soup.
Breakfast Soup
Ingredients
- 4 slices bacon diced
- 2 tsp olive oil
- 1 small onion minced
- 4 cups Kettle & Fire Chicken Cooking Broth
- 4 eggs beaten
- Salt & pepper to taste
- 2 cups baby spinach leaves chopped
- 2 green onions diced
- Red pepper flakes (optional)
- *Optional: 8 slices rustic sourdough bread, toasted and buttered
Instructions
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In a large saucepan, heat bacon over medium heat until crispy, about 5 minutes. Transfer bacon to a plate lined with paper towels, leaving a small amount of fat and any crispy bits in the bottom of the pot.
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Return pot to stovetop over medium heat and add olive oil. Add onion and sauté until soft and translucent, about 3 minutes.
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Add Kettle & Fire Chicken Cooking Broth and bring to a boil.
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Reduce heat to simmer and slowly add beaten eggs to the pot, stirring constantly until eggs scramble. Season to taste with salt and pepper.
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Remove pot from heat and ladle into bowls.
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Toppings Time! Top each bowl with spinach, green onions, and red pepper flakes if you’re feelin’ the heat. Optional to serve with slices of buttered, sourdough toast.
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