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A close-up of a spoonful of creamy soup with chicken, bacon, and green onions held above two bowls of similar soup on a patterned surface.

Million Dollar Soup

Chef Jenn
Million Dollar Soup is a rich, creamy one-pot meal made with chicken, gnocchi, bacon, cheese, and spinach. Comforting, filling, and perfect for cozy dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 8 servings
Calories 542 kcal

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 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

Serving: 1.5cupCalories: 542kcalCarbohydrates: 24gProtein: 28gFat: 36gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 119mgSodium: 1033mgPotassium: 545mgFiber: 2gSugar: 5gVitamin A: 2025IUVitamin C: 7mgCalcium: 292mgIron: 3mg

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.

Keyword cheesy chicken soup, chicken bacon soup, creamy chicken gnocchi soup, easy chicken soup, million dollar soup
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