This Million-Dollar Soup is the ultimate comfort food with a luxurious twist. Featuring caramelized sweet onions, tender chicken, pillowy gnocchi, rich cheddar cheese and a silky cream-infused broth, every spoonful delivers deep, layered flavor. Finished with crispy Parmesan bread crumbs and savory smoked beef strips, this hearty soup feels restaurant-worthy yet is simple enough to make at home.
Why You’ll Love This Recipe
This soup truly tastes indulgent while being surprisingly approachable to prepare.
First, the caramelized onions add incredible depth and natural sweetness that balances the savory broth. The combination of chicken stock, white wine and cream creates a velvety base that feels elegant and satisfying.
Second, the textures make this soup unforgettable. Soft gnocchi, tender shredded chicken, fresh kale and crunchy Parmesan bread crumbs create contrast in every bite.
Finally, it’s perfect for entertaining or cozy family dinners. It’s hearty enough to stand alone as a meal, yet refined enough to serve at special gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the caramelized onions:
2 tablespoons olive oil
1 tablespoon butter
2 medium sweet onions, thinly sliced
1 pinch salt
For the Parmesan bread crumbs:
1 cup panko bread crumbs
1/2 cup grated Parmesan cheese
3 tablespoons butter, melted
For the 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 smoked beef strips, divided
1 tablespoon soy sauce
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon black 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
Step 1: Caramelize the onions
Heat 2 tablespoons olive oil and 1 tablespoon butter in a large Dutch oven over medium-high heat. Add sliced onions and cook for 4 to 5 minutes, stirring occasionally. Add a pinch of salt. Reduce heat to low, cover and cook for 15 minutes, stirring occasionally. Remove the lid and continue cooking for about 20 minutes more until onions are very soft and deeply browned. Transfer to a bowl and set aside.
Step 2: Prepare the bread crumbs
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. In a small bowl, combine panko bread crumbs, grated Parmesan and melted butter. Spread evenly on the baking sheet and bake for 10 to 12 minutes, stirring once, until golden brown. Remove and let cool.
Step 3: Cook the aromatics
In the same pot, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add chopped celery and sliced fennel. Cook for 7 to 8 minutes until softened and lightly browned. Add minced garlic and cook for 30 to 60 seconds until fragrant.
Step 4: Deglaze and simmer
Pour in the white wine and simmer for 1 to 2 minutes, scraping up any browned bits from the bottom of the pot. Add the caramelized onions, chicken stock, chopped kale, 3/4 cup of the smoked beef strips, soy sauce, salt, thyme and black pepper. Bring to a boil, then reduce heat, cover and simmer for 10 to 15 minutes.
Step 5: Add chicken and gnocchi
Remove the lid and stir in shredded chicken and potato gnocchi. Simmer uncovered for 2 to 3 minutes, or until the gnocchi float to the surface.
Step 6: Add cheese and cream
Stir in shredded cheddar cheese until melted. Temper the warmed cream by mixing it with a small amount of hot broth, then slowly pour it into the soup while stirring. Add cayenne pepper.
In a small bowl, whisk together cornstarch and cold water. Stir into the soup and simmer for 2 to 3 minutes until thickened. Remove from heat.
Step 7: Garnish and serve
Ladle into bowls and top with the remaining smoked beef strips and toasted Parmesan bread crumbs. Serve hot.
Servings and timing
Servings: 8 servings
Preparation time: 20 minutes
Cooking time: 50 minutes
Total time: Approximately 1 hour 10 minutes
Variations
For a slightly sweeter depth, add 1 cup of cubed butternut squash during the simmering stage.
Swap kale for fresh spinach or Swiss chard if you prefer a more delicate green. Add these during the last 5 minutes of cooking.
For extra heat, increase cayenne pepper to 1/2 teaspoon or add a pinch of red pepper flakes.
You can also replace the smoked beef strips with cooked crumbled chicken sausage for a different savory profile.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
To reheat, warm individual portions in the microwave in 45-second intervals, stirring between each interval until heated through. For larger portions, reheat gently on the stovetop over medium-low heat, stirring occasionally.
If freezing, prepare the soup without adding the cream and cheese. Cool completely and freeze for up to 3 months. When reheating, add freshly shredded cheese and warmed cream after the soup is fully heated.
FAQs
Can I make this soup ahead of time?
Yes. Prepare the soup fully, allow it to cool and refrigerate. Reheat gently before serving and add a splash of stock if needed to adjust consistency.
What type of onions work best?
Sweet onions such as Vidalia or Walla Walla are ideal because they caramelize beautifully and add balanced sweetness.
Can I use milk instead of heavy cream?
Heavy cream is recommended for richness and stability. Milk can be used, but the soup will be thinner and less creamy.
What if I don’t have fennel?
You may omit it or substitute with a small amount of finely chopped leek for mild sweetness.
Can I make it gluten-free?
Yes. Use gluten-free gnocchi and gluten-free bread crumbs.
Why temper the cream?
Tempering prevents the cream from curdling when added to the hot soup.
Can I use rotisserie chicken?
Absolutely. Rotisserie chicken is a convenient and flavorful option.
How do I keep the gnocchi from overcooking?
Add gnocchi near the end of cooking and simmer only until they float to the surface.
Is this soup spicy?
It has a mild warmth from cayenne, but it is not overly spicy. Adjust to your preference.
Can I make it vegetarian?
Yes. Use vegetable stock, omit the chicken and smoked beef strips, and add extra vegetables such as mushrooms or white beans.
Conclusion
Million-Dollar Soup lives up to its name with its rich broth, tender chicken, soft gnocchi and layers of savory flavor. Though it features a longer ingredient list, each element plays an important role in building its luxurious taste and texture. Whether served for a cozy winter dinner or a special gathering, this soup delivers comfort and elegance in every bowl.
A rich and indulgent comfort soup made with caramelized sweet onions, tender chicken, pillowy gnocchi, cheddar cheese, and a silky cream-infused broth. Finished with crispy Parmesan bread crumbs and savory smoked beef strips, this hearty soup feels luxurious yet approachable.
Ingredients
Caramelized Onions: 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 smoked beef strips, divided
1 tablespoon soy sauce
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon black 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
Heat olive oil and butter in a Dutch oven. Add sliced onions and a pinch of salt. Cook 4–5 minutes, then reduce heat and cook covered 15 minutes. Uncover and continue cooking about 20 minutes until deeply caramelized. Set aside.
Preheat oven to 350°F (175°C). Mix panko, Parmesan, and melted butter. Spread on a baking sheet and bake 10–12 minutes until golden. Cool.
In the same pot, heat olive oil and butter. Add celery and fennel; cook 7–8 minutes until softened. Add garlic and cook 30–60 seconds.
Add white wine and simmer 1–2 minutes, scraping browned bits. Stir in caramelized onions, chicken stock, kale, 3/4 cup smoked beef, soy sauce, salt, thyme, and pepper. Bring to a boil, then simmer covered 10–15 minutes.
Add shredded chicken and gnocchi. Simmer uncovered 2–3 minutes until gnocchi float.
Stir in cheddar cheese until melted. Temper warmed cream with hot broth, then stir into soup. Add cayenne.
Whisk cornstarch and cold water, stir into soup, and simmer 2–3 minutes until thickened. Remove from heat.
Serve topped with remaining smoked beef strips and toasted Parmesan bread crumbs.
Notes
Caramelizing onions fully develops deep sweetness and flavor.
Add gnocchi near the end to prevent overcooking.
For freezing, omit cream and cheese; add after reheating.
