Go Back
+ servings
Breakfast Soup
0 from 0 votes

Breakfast Soup

Course Breakfast
Keyword brunch
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 422 kcal


  • 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


  1. 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.

  2. Return pot to stovetop over medium heat and add olive oil. Add onion and sauté until soft and translucent, about 3 minutes.

  3. Add Kettle & Fire Chicken Cooking Broth and bring to a boil.

  4. Reduce heat to simmer and slowly add beaten eggs to the pot, stirring constantly until eggs scramble. Season to taste with salt and pepper.

  5. Remove pot from heat and ladle into bowls.

  6. 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.