Million Dollar Soup is a rich, creamy chicken soup with pasta, Parmesan, spinach, & sun-dried tomatoes. One bite & you’ll see how it got its name!
Author’s Notes
What Even Is Million Dollar Soup?!
Million Dollar Soup is a creamy, extra-indulgent soup that’s all about big comfort-food flavor. There isn’t one traditional version, but most recipes combine chicken with a creamy broth, cheese, & plenty of hearty add-ins.
So…yes…it’s basically everything I want in a soup: creamy, cheesy, hearty, & absolutely packed with flavor.
Mine starts with tender shredded chicken, veggies, & pasta, then gets loaded up with sun-dried tomatoes, Parmesan, cream, & spinach. It has that extra-rich, over-the-top flavor that gives “million dollar” recipes their name, but it’s still easy enough to pull off for a weeknight dinner! I hope you LOVE this one!
Ingredients In Million Dollar Soup
| Ingredient | Let’s Chat About It |
|---|---|
| Chicken thighs | Pat them really dry before seasoning so they get a nice golden sear. |
| Onion, carrots, & garlic | Give the onion & carrots plenty of time to fully soften before adding the garlic. |
| Sun-dried tomatoes & spinach | Use sun-dried tomatoes packed in oil, and save some of that oil for searing the chicken. |
| Ditalini pasta | Stir often while it cooks so it doesn’t stick to the bottom of the pot. |
| Parmesan & heavy cream | Use refrigerated, finely grated Parmesan and add it gradually so it melts smoothly. |
Chelsea’s Notes
Tips For Making Million Dollar soup
- Dice the carrots & onion pretty small. You want them close in size to the ditalini so the soup eats nicely instead of feeling chunky.
- Scrape up the browned bits after searing the chicken. That fond adds so much flavor to the broth.
- Keep heat low after adding cream & Parmesan so the soup stays smooth and doesn’t become grainy or separate.
Storage
Million Dollar Soup Leftovers?
- Fridge: Store for up to 3 days. For best results, use a skimmer ladle to remove the pasta & store it separately so it doesn’t keep soaking up the broth.
- Freezer: Freeze without pasta, then add fresh pasta when reheating.
- Reheat: Warm gently on the stove, adding more broth as needed.
Chelsea’s Notes
What To Serve On The Side
Since this million dollar soup is already quite rich & hearty, I recommend keeping the sides simple:
- Crusty bread, focaccia, or garlic bread for dipping
- Simple garden salad with a light dressing
- Caesar salad for a fresh, crunchy side.
- Roasted broccoli or asparagus for an easy veggie
- Tomato cucumber salad for something light and fresh
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Million Dollar Soup
Million Dollar Soup is hearty, creamy, & packed with chicken, pasta, Parmesan, sun-dried tomatoes, & spinach. It’s comfort food at its best!
Equipment
Ingredients
- 1 pound boneless skinless chicken thighs 1/4 tsp salt and 1/2 tsp pepper
- 1/2 cup sun-dried tomatoes in oil drained & finely chopped, plus 1 tbsp oil from jar
- 2 tablespoons unsalted butter divided
- 1 large yellow onion very finely diced, 1-1/2 cups
- 3 large carrots finely diced, 1-1/2 cups
- 4 cloves garlic minced, 1 tbsp
- 2 tablespoons flour
- 8 cups chicken broth see note 1
- 1-1/2 teaspoons Italian seasoning
- 1-3/4 cups uncooked ditalini pasta
- 1 cup finely grated Parmesan sandy texture, see note 2
- 1 cup heavy cream
- 3 packed cups baby spinach coarsely chopped
- 1 tablespoon white wine vinegar or lemon juice
- Crusty buttered bread optional, for serving
Instructions
- Use paper towels to pat chicken thighs super dry, then season both sides with salt & pepper (I use 1/4 tsp salt & 1/2 tsp pepper). Heat 1 tbsp oil from the sun-dried tomatoes and 1 tbsp butter in a large pot over medium-high heat. Once the butter starts foaming, add chicken in a single layer, smooth side down. Cook for about 3 minutes, or until lightly golden and it releases easily from the pan. Flip and cook another 3 minutes, then transfer to a bowl or plate. (Doesn't need to be cooked through, it will finish cooking later!)
- Reduce heat to medium. Add remaining 1 tbsp butter, then the onions & carrots. Sauté for 7–9 minutes, taking the time to get the veggies nice & tender. Add garlic and cook, stirring constantly, for 1 minute. Sprinkle flour over everything and cook for another minute, stirring constantly.
- Gradually add 1 cup of broth, whisking constantly until smooth. Add the remaining broth slowly, whisking and scraping the bottom of the pot. Add Italian seasoning.
- Bring broth to a boil, then add pasta. Cook for 4 minutes, stirring often so it doesn’t stick. Meanwhile, cut chicken into small bite-sized pieces. Add chicken (plus any juices left behind in bowl/plate) and cook for about 4-6 more minutes, or until pasta is al dente and chicken reaches 165°F.
- Reduce heat to low. Stir in cream & sun-dried tomatoes. Add Parmesan gradually, 1/4 cup at a time, stirring until melted before adding more. Stir in spinach & vinegar and cook just until spinach wilts. Taste and add salt as needed. Add more broth for a thinner soup, if desired.
- Serve hot with hearty buttered bread on the side.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: A good chicken broth makes a big difference in flavor. I recommend Swanson®. If you’re worried about saltiness, use low-sodium broth, then add a little extra salt at the end if needed.
Note 2: The secret to this soup is good Parm! Use refrigerated, finely grated Parmesan (the sandy-textured kind). Skip the shelf-stable kind for the best flavor & smoothest melt.
Storage: Store leftovers in an airtight container for 3 days. The pasta will keep soaking up the broth, so use a wire skimmer ladle to separate the solids from the broth and store them separately.
Nutrition
Serving: 1serving | Calories: 572kcal | Carbohydrates: 40g | Protein: 29g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.8g | Cholesterol: 140mg | Sodium: 1563mg | Potassium: 947mg | Fiber: 3g | Sugar: 8g | Vitamin A: 7636IU | Vitamin C: 13mg | Calcium: 280mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
