Million Dollar Soup
This Million Dollar Soup is the kind of recipe that makes everyone ask for seconds. It’s rich, cozy, and satisfying, with a creamy texture that feels indulgent and comforting without being heavy or fussy. One bowl is enough to turn a simple evening into a proper, sit-down dinner.
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This is a true one-pot wonder. Everything cooks together, building layers of flavor without extra steps or dishes. It’s hearty enough to be a full meal, cozy enough for cold nights, and impressive enough to serve when you want comfort food that feels just a little special.
Yes, there’s a good number of ingredients, but they all build flavor! And the result is a one-bowl meal (OK, you may want seconds) that’s hearty and full of good things. From tender chicken and gnocchi to veggies, it’s all in this soup!
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. The heavy pot helps distribute heat evenly and prevents scorching as the soup thickens.
Add the diced onion, celery, and fennel, then cook for about 5 to 6 minutes until softened and lightly translucent. Stir occasionally so the vegetables sweat instead of browning. Then, add the minced 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. Cook, covered, for about 10 minutes.
Add the cooked chicken and gnocchi, stirring gently. Cook for about 3 to 4 minutes, until the gnocchi is tender and floats to the surface.
Stir in the chopped spinach and half of the crumbled bacon, cooking just until the spinach wilts. Then, reduce the heat to low and stir in the shredded Colby Jack cheese until melted and smooth.
Pour in the heavy cream and stir gently until fully 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 is ideal for this soup because it holds heat evenly and keeps the cheese from scorching.
- Gnocchi cooks quickly, so add it near the end to prevent it from becoming mushy.
- Shred the cheese yourself for the smoothest melt. Pre-shredded cheese can make the soup grainy.
- If the soup thickens too much while sitting, 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 side salad with a light vinaigrette balances the richness and makes this a complete, comforting meal.
Storage
Store leftover soup 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 needed to loosen the soup.
Similar Soups
If this soup has a few too many ingredients for you, try a classic Tomato Soup with Grilled Cheese combo or one of my all-time favorites, this Tuscan Soup with Sausage and Kale. Yummy!
Million Dollar Soup
Add Preferred SourceIngredients
- 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 diced onion, celery, and fennel to the pot. Cook, stirring occasionally, until the vegetables are softened and lightly translucent, about 5 to 6 minutes.
- Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
- Pour in the white wine and scrape the bottom of the pot to release any browned bits. Let the wine simmer for 2 to 3 minutes, or until mostly reduced.
- Sprinkle the flour evenly over the vegetables and stir well to coat. Cook for about 1 minute to remove the raw flour taste.
- Whisk in the chicken stock, stirring constantly to keep the mixture smooth. Add the salt, thyme, black pepper, and smoked paprika. Cook, covered, for about 10 minutes.
- Add the cooked chicken and gnocchi. Simmer for 3 to 4 minutes, or until the gnocchi is tender and cooked through.
- Stir in the spinach and half of the crumbled bacon. Cook just until the spinach wilts.
- Reduce the heat to low and stir in the shredded cheese until melted and smooth. Pour in the heavy cream and stir gently until fully combined and heated through.
- Taste and adjust the seasoning if needed, then remove from the heat. Garnish with the remaining bacon and sliced green onions before serving.
Notes
Chef Jenn’s Tips
- A Dutch oven is ideal for this soup because it holds heat evenly and keeps the cheese from scorching.
- Gnocchi cooks quickly, so add it near the end to prevent it from becoming mushy.
- Shred the cheese yourself for the smoothest melt. Pre-shredded cheese can make the soup grainy.
- If the soup thickens too much while sitting, 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.
