Description
Million Dollar Soup is a rich and hearty soup featuring tender chicken, potato gnocchi, kale, and crispy bacon in a creamy, cheesy broth with a golden Parmesan breadcrumb topping.
Ingredients
Units
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- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 medium sweet onions, thinly sliced
- 1 pinch salt
- Parmesan bread crumbs:
- 1 cup panko bread crumbs
- 1/2 cup grated Parmesan cheese
- 3 tablespoons butter, melted
- Soup:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup chopped celery
- 1/2 cup sliced fennel bulb
- 3 garlic cloves, minced
- 1/4 cup white wine
- 6 cups chicken stock
- 3 cups chopped fresh kale
- 1 cup crumbled cooked bacon, divided
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 2 cups shredded cooked chicken breast
- 1 package (8 ounces) potato gnocchi
- 2-1/2 cups shredded cheddar cheese
- 1 cup heavy whipping cream, warmed
- 1/4 teaspoon cayenne pepper
- 3 tablespoons cornstarch
- 3 tablespoons cold water
Instructions
- Preheat oven to 350°F (175°C).
- Caramelize onions: Heat olive oil and butter in a skillet over medium heat. Add sliced onions and a pinch of salt. Cook, stirring occasionally, until onions are soft and golden brown. Set aside.
- Prepare Parmesan breadcrumbs: Combine panko, Parmesan cheese, and melted butter in a small bowl. Spread on a baking sheet and bake for 5-7 minutes until golden. Set aside.
- Make the soup: In a large pot, heat olive oil and butter over medium heat. Add celery, fennel, and garlic; cook until softened.
- Deglaze with white wine, scraping up any browned bits.
- Add chicken stock, kale, half the crumbled bacon, soy sauce, salt, thyme, and pepper. Bring to a simmer.
- Add shredded chicken and gnocchi; cook for 5-7 minutes until gnocchi are tender.
- In a small bowl, whisk cornstarch and cold water to make a slurry. Stir into the soup to thicken slightly.
- Add shredded cheddar cheese and warmed heavy cream, stirring until cheese is melted and soup is creamy.
- Season with cayenne pepper and adjust salt to taste.
- Ladle soup into oven-safe bowls, top with caramelized onions and Parmesan breadcrumbs, then sprinkle remaining bacon over the top.
- Bake for 10 minutes until topping is golden and bubbly. Serve hot.
Notes
- You can substitute kale with spinach or Swiss chard.
- Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently to prevent curdling.
- For extra flavor, add a dash of smoked paprika or nutmeg to the soup before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 105mg