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.