Million-Dollar Soup Variations
Add butternut squash: There are two ways to add squash: Add 1-inch cubes of butternut squash at the same time as the stock and kale to cook them during simmering, or roast cubed butternut squash for more flavor and add it to the soup near the end of the cooking time to warm it through.
Use other greens: Instead of kale, try fresh spinach or Swiss chard. These greens cook through more quickly, so add them when about five minutes of simmering time remains.
Try it with sausage: In this soup, replace the diced bacon with cooked and crumbled sausage. Use mild bulk sausage, or for more kick, try a spicy variety like chorizo or hot Italian.
How to Store Million-Dollar Soup
The recipe makes a big pot of million-dollar soup—but that’s OK, because the leftovers are just as delicious. To store it, first let the soup cool to room temperature. Cover the pot or transfer the soup to resealable food storage containers. Keep the soup cold in the refrigerator.
How long does million-dollar soup last?
When the soup is kept chilled and tightly covered in the fridge, it will last for two to three days.
Can you freeze this million-dollar soup?
Yes, there is a way to freeze million-dollar soup, but it requires one change. Because cream and cheese-based soups don’t freeze well, it’s best to freeze this soup without these ingredients. Make the recipe through adding the chicken and gnocchi (you’ll add the cream and cheese later).
Let the soup cool, transfer it to freezer-proof containers and freeze it for up to three months. When you reheat it, add the cream and cheese.
How do you reheat million-dollar soup?
The easiest way to reheat million-dollar soup is in the microwave, which is perfect for individual portions. Ladle some soup into a microwave-safe bowl and loosely cover it. Microwave it in 45-second bursts, stirring after each time until heated through. You can also reheat the soup over medium-low heat on the stovetop. If you are reheating million-dollar soup that has been frozen, the stovetop is best so that you can blend in cream and cheese at the end.
Million-Dollar Soup Tips
What’s the best way to cook chicken for this soup?
Using leftovers from a big roast chicken dinner or picking up an already-cooked rotisserie chicken are great timesaving options when making million-dollar soup. However, you can also cook chicken specifically for this recipe. Our guide to how to cook chicken has lots of options. Try quick methods like air-frying or pressure-cooking; although baking, slow-cooking and grilling are good choices as well. Once cooked, the chicken should be pulled into shreds. You can use all-white meat or do a mix of white and dark.
What else can you serve with million-dollar soup?
While this million-dollar soup can certainly be considered an all-in-one meal with plenty of filling ingredients, it’s still nice to be able to offer up a few sides for your guests. This can be as simple as saltine or oyster crackers. Or, make a loaf of tangy sourdough bread to slice and spread with butter. These two-ingredient biscuits are ready in only 10 minutes and are the perfect size for dunking in the soup. You can also finely chop fresh herbs like parsley, chives or thyme to sprinkle over the soup for a little extra color and flavor.
Ingredients
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
Directions
1
To caramelize the onions, heat olive oil and butter in a large Dutch oven or soup pot over medium-high heat. Add onions; cook 4-5 minutes, stirring occasionally. Stir in salt. Reduce heat to low; cover. Cook until onions are soft, about 15 minutes, stirring occasionally. Remove the lid; cook another 20 minutes or until very soft and browned, stirring occasionally. Transfer to a small bowl; set aside.
2
Preheat oven to 350°. Line a 15x10x1-in. baking sheet with aluminum foil or parchment paper. To make the bread crumbs, in a small bowl, combine panko, Parmesan and melted butter. Spread in an even layer on the prepared baking sheet. Bake 10-12 minutes, stirring once, until golden brown. Remove; let cool.
3
To make the soup, add olive oil and butter to the same Dutch oven or soup pot over medium heat. Add celery and fennel; cook until softened and beginning to brown, 7-8 minutes. Add garlic; cook until fragrant, 30-60 seconds. Add white wine; bring to a simmer, scraping the browned bits up from the bottom until mostly dissolved, 1-2 minutes.
4
Add caramelized onions, chicken stock, kale, 3/4 cup crumbled bacon, soy sauce, salt, thyme and pepper to the pot; bring to a boil. Reduce the heat. Cover; simmer for 10-15 minutes.
5
Remove lid; stir in shredded chicken and gnocchi. Simmer uncovered until gnocchi floats to the top, 2-3 minutes. Stir in shredded cheese. Place cream in a small bowl; add a small amount of hot soup broth to the bowl to temper it. Slowly pour the mixture into the soup, stirring constantly. Stir in cayenne pepper.
6
In a small bowl, whisk together cornstarch and water. Stir into the soup; simmer until thickened, 2-3 minutes.
7
Ladle soup into serving bowls. Top each with remaining crumbled bacon and Parmesan bread crumbs. Serve immediately.
Nutrition Facts
1 serving: 617 calories, 41g fat (21g saturated fat), 133mg cholesterol, 1657mg sodium, 28g carbohydrate (4g sugars, 2g fiber), 33g protein
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