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.
- 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
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.
Return pot to stovetop over medium heat and add olive oil. Add onion and sauté until soft and translucent, about 3 minutes.
Add Kettle & Fire Chicken Cooking Broth and bring to a boil.
Reduce heat to simmer and slowly add beaten eggs to the pot, stirring constantly until eggs scramble. Season to taste with salt and pepper.
Remove pot from heat and ladle into bowls.
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.