Million Dollar Soup: Elevate Your Comfort Food Game Today
Indulge in a bowl of this incredibly rich and satisfying Million Dollar Soup, a hearty concoction designed to warm your soul and impress your palate. This dish takes classic comfort to new heights with caramelized onions, savory bacon, tender chicken, and pillowy gnocchi, all enveloped in a luxurious, creamy broth. Finished with a crunchy, cheesy panko topping, it's a gourmet twist on a comforting meal that promises to deliver an extraordinary dining experience.
Prep Time
30 minutes
Cook Time
90 minutes
Total Time
2 hours
Servings
6-8 servings
Keywords
Million Dollar Soupgourmet comfort foodcreamy chicken gnocchi soupcaramelized onion souphearty winter soupeasy dinner recipeelevated soupbacon gnocchi soupindulgent soupcheesy panko topping
Why This Recipe Delivers
- Unforgettable Flavor: Deeply caramelized onions create a sweet, savory foundation that elevates every spoonful.
- Luxuriously Creamy: A rich, velvety broth combined with tender gnocchi offers ultimate comfort.
- Satisfyingly Hearty: Packed with chicken, bacon, and gnocchi, it's a meal in itself that truly fills you up.
- Gourmet Touch: The crispy, cheesy panko topping adds a delightful texture and sophisticated finish.
- Versatile & Adaptable: Easily customized with various greens, proteins, or dairy alternatives to suit your preferences.
Ingredients
- 30 ml (2 tablespoons) Olive Oil, plus more for sautéing
- 30 g (2 tablespoons) Unsalted Butter, plus more for sautéing and bread crumbs
- 400 g (2 cups) Sweet Onions, thinly sliced (yellow onions can work as well)
- 150 g (1 cup) Celery, finely chopped (can be omitted if necessary)
- 1 medium bulb Fennel, trimmed and finely diced (leeks make a great substitute)
- 4 cloves Garlic, minced
- 240 ml (1 cup) Dry White Wine (replace with vegetable broth for non-alcoholic option)
- 960 ml (4 cups) Chicken Stock (opt for low-sodium or homemade for a lighter version)
- 150 g (2 cups) Fresh Kale, tough stems removed and roughly chopped (spinach can be used as an alternative)
- 150 g (1 cup) Cooked Bacon, crumbled (turkey bacon is a leaner option)
- 30 ml (2 tablespoons) Soy Sauce (use tamari for gluten-free option)
- 300 g (2 cups) Shredded Cooked Chicken (rotisserie chicken is perfect for quick prep)
- 500 g (1 package) Potato Gnocchi (consider dumplings or pasta as substitutes)
- 120 g (1 cup) Shredded Cheddar Cheese (Gruyère or a dairy-free cheese alternative are good swaps)
- 240 ml (1 cup) Heavy Whipping Cream (coconut cream works for a dairy-free version)
- 30 ml (2 tablespoons) Cornstarch
- 30 ml (2 tablespoons) Cold Water
- 5 ml (1 teaspoon) Cayenne Pepper (paprika can be used for less heat)
- 100 g (1 cup) Panko Bread Crumbs (regular breadcrumbs or crushed crackers can be used)
- 50 g (1/2 cup) Grated Parmesan Cheese (Grana Padano or nutritional yeast for dairy-free option)
Instructions
- Caramelize Onions: In a large, heavy-bottomed pot or Dutch oven, heat 30 ml (2 tablespoons) of olive oil and 30 g (2 tablespoons) of butter over medium-high heat. Add the thinly sliced sweet onions and sauté for 4-5 minutes until they begin to soften. Reduce the heat to low, cover the pot, and cook for 35 minutes, stirring occasionally to prevent sticking, until the onions are deeply browned, tender, and intensely sweet. This slow caramelization is crucial for developing the foundational 'million dollar' flavor.
- Prepare Crispy Topping: While the onions are caramelizing, preheat your oven to 175°C (350°F). In a small bowl, combine 100 g (1 cup) of panko bread crumbs, 50 g (1/2 cup) of grated Parmesan cheese, and 15 g (1 tablespoon) of melted butter. Mix thoroughly until the panko is evenly coated. Spread the mixture in a single layer on a baking sheet and bake for 10-12 minutes, or until golden brown and crispy. Set aside.
- Sauté Aromatics: Once the onions are caramelized, remove them from the pot and set aside. Add another small drizzle of olive oil and a pat of butter to the same pot if needed. Add the finely chopped celery, diced fennel, and minced garlic. Cook over medium heat for 7-8 minutes, stirring frequently, until the vegetables are softened and fragrant. This step builds another layer of aromatic complexity.
- Deglaze and Build Base: Pour in the 240 ml (1 cup) of white wine, scraping the bottom of the pot with a wooden spoon to release any browned bits (fond). Allow the wine to simmer vigorously for 1-2 minutes until it has mostly reduced. This deglazing technique captures all the rich flavors from the bottom of the pot.
- Combine Core Ingredients: Return the caramelized onions to the pot. Stir in the 960 ml (4 cups) of chicken stock, 150 g (2 cups) of chopped kale, 150 g (1 cup) of crumbled cooked bacon, 30 ml (2 tablespoons) of soy sauce, and 5 ml (1 teaspoon) of cayenne pepper. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 10-15 minutes to allow the flavors to meld and the kale to tenderize.
- Add Chicken and Gnocchi: Stir in the 300 g (2 cups) of shredded cooked chicken and the 500 g (1 package) of potato gnocchi. Continue to simmer gently, uncovered, until the gnocchi float to the surface, which typically takes about 2-3 minutes. Be careful not to overcook the gnocchi, as they can become mushy.
- Incorporate Cream and Cheese: Reduce the heat to its lowest setting. Gradually stir in the 120 g (1 cup) of shredded cheddar cheese, allowing it to melt smoothly into the soup. Then, slowly pour in the 240 ml (1 cup) of heavy whipping cream, stirring continuously until the cream is fully incorporated and the soup is beautifully rich and uniform. Avoid boiling the soup after adding the cream to prevent curdling.
- Thicken the Soup: In a small bowl, whisk together the 30 ml (2 tablespoons) of cornstarch and 30 ml (2 tablespoons) of cold water until a smooth slurry forms. Slowly pour this slurry into the simmering soup, stirring constantly. Continue to simmer for an additional 2-3 minutes, or until the soup reaches your desired consistency. The cornstarch provides a perfect, velvety thickness without making it heavy.
- Serve: Ladle the hot Million Dollar Soup into individual bowls. Garnish generously with the reserved crispy bacon crumbles and a spoonful of the golden-brown panko-Parmesan topping. Serve immediately and enjoy this truly luxurious comfort food.
Tools You’ll Need
- Large heavy-bottomed pot or Dutch oven
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Whisk
- Wooden spoon or ladle
- Baking sheet
- Small mixing bowl
Essential Success Tips
- Master the Caramelization: Do not rush the onion caramelization. The 35 minutes on low heat is non-negotiable for that deep, sweet flavor profile. Stirring occasionally is key to even browning.
- Prep Ahead: Cook your bacon and shred your chicken in advance to cut down on active prep time on the day you make the soup. This allows you to focus on the soup's base.
- Taste and Adjust Seasoning: After adding the stock and simmering, always taste the soup. Adjust salt, pepper, or add a pinch more cayenne if you desire more heat. The sodium content of your stock and bacon can vary.
- Prevent Curdling: When adding the heavy cream and cheese, ensure the heat is on its lowest setting or even off. Stir continuously until fully incorporated to prevent the dairy from separating.
- Perfect Gnocchi: Only simmer the gnocchi until they float to the surface, usually just 2-3 minutes. Overcooked gnocchi can become gummy or disintegrate in the soup.
Professional Cooking Secrets
- Layering Flavors: For an even deeper umami punch, consider adding a teaspoon of white miso paste or a splash of Worcestershire sauce along with the soy sauce. These ingredients enhance the savory depth without overpowering the primary flavors.
- Herb Infusion: Tie a small bundle of fresh thyme or rosemary with kitchen twine and add it to the soup along with the chicken stock. Remove it before adding the gnocchi and cream. This infuses a subtle, aromatic complexity that elevates the broth.
- Texture Contrast: To ensure the crispy topping stays crunchy, do not add it until just before serving. For an extra layer of texture, lightly toast the gnocchi in a pan with a little butter after boiling, then add them to individual bowls before ladling in the soup.
Notes
- Storage: Leftover Million Dollar Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth if it has thickened too much.
- Freezing: This soup freezes reasonably well, though the gnocchi may become slightly softer upon reheating. Freeze portions in airtight containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Variations: Feel free to add other vegetables like diced carrots, mushrooms, or spinach. For a vegetarian version, omit the chicken and bacon, use vegetable broth, and consider adding cannellini beans or lentils for protein.
Frequently Asked Questions
Can I make this soup gluten-free?
Yes, absolutely! Ensure you use tamari instead of regular soy sauce, opt for gluten-free gnocchi (or use a gluten-free pasta), and make sure your panko bread crumbs are certified gluten-free. Most other ingredients are naturally gluten-free.
What kind of white wine should I use?
A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay (unoaked) works best. Avoid sweet wines as they will alter the soup's flavor profile. If you prefer not to use alcohol, a good quality chicken or vegetable broth is an excellent substitute.
Can I use different cheeses for the soup or topping?
Certainly! For the soup, Gruyère, Fontina, or even a sharp white cheddar would be delicious. For the topping, Pecorino Romano or a nutritional yeast blend (for dairy-free) can be used in place of Parmesan for a different flavor dimension.
Nutrition Facts (Per Serving)
Per serving (estimated): Calories: 550-650, Protein: 35-45g, Fat: 35-45g, Carbohydrates: 30-40g. This is a rich and hearty soup, perfect as a substantial meal.
Allergy Information
Contains dairy (butter, cheese, cream), gluten (gnocchi, soy sauce, panko), and soy (soy sauce). For a dairy-free version, use margarine, coconut cream, and dairy-free cheese alternatives. For a gluten-free version, ensure gluten-free gnocchi/pasta, tamari, and gluten-free panko.
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