Million Dollar Soup
Add Preferred SourceThis Million Dollar Soup is the kind of dinner that makes people linger at the table. It’s rich, creamy, and deeply satisfying, with a velvety texture that feels indulgent without being heavy or complicated. One bowl turns an ordinary evening into a proper, comforting sit-down meal.
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This is a true one-pot dinner. Everything cooks together in a single pot, building layers of flavor without extra steps or piles of dishes. It’s hearty enough to stand on its own, cozy enough for chilly nights, and just special enough to serve when you want comfort food that feels a little elevated.
Yes, there are several ingredients, but every one of them earns its place. The result is a spoon-perfect soup loaded with tender chicken, pillowy gnocchi, vegetables, crispy bacon, and a creamy broth that brings it all together. It’s the kind of meal that rarely leaves leftovers.
Ingredients
- Butter – Salted or unsalted both work since you’ll season later.
- Olive oil – I use a little oil with the butter so it doesn’t brown too quickly.
- Onion – Dice it small so it melts into the soup.
- Celery – Dice the celery small so it all fits onto a spoon.
- Fennel bulb – Fennel has a strong flavor, so don’t use too much.
- Garlic – Fresh garlic only. Jarred garlic won’t give the same punchy flavor!
- Dry white wine – Use a dry wine; sweet wines can throw off the balance as the soup cooks down. If skipping, use extra stock.
- All-purpose flour – This lightly thickens the soup; adding more will make it pasty.
- Chicken stock – I use low-sodium stock.
- Salt – I cook with kosher salt.
- Dried thyme – Dried thyme goes a long way, so measure carefully.
- Ground black pepper– Freshly cracked black pepper has the best flavor.
- Smoked hot paprika – You can always add a bit more if you like it spicier.
- Cooked chicken breast – Chopped or shredded both work. I like rotisserie chicken here for convenience and flavor.
- Gnocchi – Shelf-stable gnocchi works best; fresh gnocchi can overcook quickly.
- Fresh spinach – Add at the end so it wilts without turning dull or mushy.
- Bacon – Cook until crisp, so it adds texture.
- Colby Jack cheese – Hand-shred the cheese. Pre-shredded cheese contains anti-caking agents that can make the soup gritty.
- Heavy whipping cream – You can use milk or half and half if you want to shave a few calories, but it won’t be as rich or decadent. It will only be Thousand Dollar Soup instead of Million Dollar Soup! Ha!
- Green onion – For garnish.
How To Make Million Dollar Soup
Scroll down for the full recipe card with exact measurements and printable instructions.
Melt the butter and olive oil together in a large Dutch oven over medium heat. This type of pot distributes heat evenly and helps prevent scorching as the soup thickens.
Add the diced onion, celery, and fennel. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are softened and lightly translucent. Add the garlic and cook for about 30 seconds, just until fragrant.
Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let it simmer until mostly reduced.
Sprinkle the flour evenly over the vegetables and stir well. Cook for about 1 minute to remove the raw flour taste and create a light roux.
Whisk in the chicken stock, then add the salt, thyme, black pepper, and smoked paprika. Bring the soup to a gentle simmer, cover, and cook for about 10 minutes.
Add the cooked chicken and gnocchi, stirring gently. Cook for 3 to 4 minutes, until the gnocchi is tender and floating.
Stir in the spinach and half of the bacon, cooking just until the spinach wilts. Reduce the heat to low and stir in the shredded cheese until fully melted and smooth.
Pour in the heavy cream and stir gently until combined and heated through. Taste and adjust seasoning if needed. Remove from the heat and garnish with the remaining bacon and sliced green onions before serving.
Chef Jenn’s Tips
- A Dutch oven works best because it holds steady heat and prevents the cheese from scorching.
- Add the gnocchi near the end so it stays tender instead of turning mushy.
- Shred your own cheese for the smoothest texture; pre-shredded cheese can make the soup grainy.
- If the soup thickens too much as it sits, stir in a splash of warm chicken stock before serving.
Serving Suggestions
Serve Million Dollar Soup with warm, crusty bread, garlic toast, or soft dinner rolls to soak up the creamy broth. A simple green salad with a light vinaigrette balances the richness and rounds out the meal.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring often. Add a splash of chicken stock or cream if the soup thickens too much.
Million Dollar Soup
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup onion diced
- 1 cup celery diced
- ½ cup fennel bulb sliced
- 3 cloves garlic minced
- ¼ cup dry white wine
- 3 tablespoons flour
- 6 cups chicken stock
- 1 teaspoon salt
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- ¼ teaspoon smoked hot paprika
- 2 cups cooked chicken breast chopped or shredded
- 8 ounces uncooked packaged gnocchi
- 3 cups fresh spinach chopped
- 6 slices bacon cooked and crumbled
- 2 cups Colby Jack cheese shredded
- 1 cup heavy whipping cream
- green onion sliced for garnish
Instructions
- Melt the butter and olive oil together in a large Dutch oven over medium heat.
- Add the onion, celery, and fennel and cook until softened, about 5 to 6 minutes.
- Stir in the garlic and cook just until fragrant.
- Add the white wine and simmer until it has reduced by about half.
- Sprinkle the flour over the vegetables and stir well. Cook for 1 minute.
- Whisk in the chicken stock, salt, thyme, black pepper, and smoked paprika. Cover and simmer for 10 minutes.
- Add the chicken and gnocchi and cook until the gnocchi is tender, about 3 to 4 minutes.
- Stir in the spinach and half of the bacon until wilted.
- Reduce the heat and stir in the cheese until melted, then add the cream.
- Taste, adjust seasoning, garnish, and serve.
Notes
Chef Jenn’s Tips
- A Dutch oven works best because it holds steady heat and prevents the cheese from scorching.
- Add the gnocchi near the end so it stays tender instead of turning mushy.
- Shred your own cheese for the smoothest texture; pre-shredded cheese can make the soup grainy.
- If the soup thickens too much as it sits, stir in a splash of warm chicken stock before serving.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
