Million Dollar Soup is a rich, creamy chicken soup with pasta, Parmesan, spinach, and sun-dried tomatoes. One spoonful and you’ll understand where the name comes from.
Author’s Notes
What Is Million Dollar Soup?
Million Dollar Soup is an indulgent, creamy comfort-soup built around shredded chicken, a cheesy broth, and flavorful additions. There isn’t one single classic version — most recipes emphasize a luxurious, cheesy base with hearty add-ins like pasta and vegetables.
This recipe delivers everything you want from a cozy, satisfying bowl: creamy texture, savory Parmesan, tender chicken, bright sun-dried tomatoes, and plenty of spinach for balance.
My version starts with seared chicken thighs, then sautés onions, carrots, and garlic before building a creamy broth, adding ditalini pasta, sun-dried tomatoes, Parmesan, and spinach. It tastes special, but is straightforward enough for a weeknight meal.
Ingredients In Million Dollar Soup
| Ingredient | Notes |
|---|---|
| Chicken thighs | Pat dry before seasoning for a golden sear. |
| Onion, carrots, & garlic | Sauté the onions and carrots until soft before adding garlic to avoid burning it. |
| Sun-dried tomatoes & spinach | Use tomatoes packed in oil for extra flavor and reserve a little oil for searing. |
| Ditalini pasta | Stir frequently while cooking so it doesn’t stick to the pot. |
| Parmesan & heavy cream | Use freshly refrigerated finely grated Parmesan and add it slowly so it melts smoothly. |
Chef Tips
Tips For Making Million Dollar Soup
- Dice carrots and onion finely. Pieces similar in size to the ditalini keep every spoonful balanced and pleasant to eat.
- Scrape up browned bits after searing the chicken. That fond adds deep savory flavor to the broth.
- Keep heat low after adding cream and Parmesan. Gentle heat prevents the dairy from breaking or becoming grainy.
Storage
Million Dollar Soup Leftovers
- Fridge: Keep in an airtight container for up to 3 days. For best texture, remove and store the cooked pasta separately so it doesn’t continue to absorb broth.
- Freezer: Freeze soup without the pasta. Add freshly cooked pasta when reheating.
- Reheat: Warm gently on the stove over low heat, adding broth as needed to reach desired consistency.
Serving Suggestions
What To Serve On The Side
This soup is rich and filling, so simple sides work best. Consider these options:
- Crusty buttered bread or garlic bread for dipping.
- A simple garden salad with a light vinaigrette to brighten the meal.
- Roasted broccoli or asparagus for an easy vegetable side.
- Tomato cucumber salad if you prefer something fresh and tangy.
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Million Dollar Soup
Equipment
-
Large pot
Ingredients
- 1 pound boneless skinless chicken thighs season with 1/4 tsp salt and 1/2 tsp pepper
- 1/2 cup sun-dried tomatoes in oil drained & finely chopped, reserve 1 tbsp oil from jar
- 2 tablespoons unsalted butter divided
- 1 large yellow onion very finely diced (about 1 1/2 cups)
- 3 large carrots finely diced (about 1 1/2 cups)
- 4 cloves garlic minced (about 1 tbsp)
- 2 tablespoons flour
- 8 cups chicken broth use a good-quality broth; low-sodium works well
- 1-1/2 teaspoons Italian seasoning
- 1-3/4 cups uncooked ditalini pasta
- 1 cup finely grated Parmesan refrigerated, sandy texture preferred
- 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
-
Pat the chicken thighs very dry with paper towels and season both sides with salt and pepper (about 1/4 tsp salt and 1/2 tsp pepper). Heat 1 tablespoon of the reserved sun-dried tomato oil and 1 tablespoon butter in a large pot over medium-high heat. When the butter foams, place the chicken in a single layer, smooth side down. Cook about 3 minutes until lightly golden and it releases easily, flip and cook another 3 minutes. Transfer to a plate; the chicken does not need to be cooked through yet.
-
Reduce heat to medium and add the remaining 1 tablespoon of butter. Add the diced onion and carrots and sauté for 7–9 minutes until the vegetables are tender. Add minced garlic and cook, stirring, for about 1 minute. Sprinkle the flour over the vegetables and cook for another minute, stirring constantly to remove the raw flour taste.
-
Gradually whisk in 1 cup of chicken broth until smooth, then add the remaining broth in batches, whisking and scraping up any browned bits from the bottom of the pot. Stir in the Italian seasoning.
-
Bring the broth to a boil and add the ditalini pasta. Cook for about 4 minutes, stirring often to prevent sticking. While the pasta cooks, cut the seared chicken into bite-sized pieces. Add the chicken and any juices back to the pot and continue cooking 4–6 more minutes, until the pasta is al dente and the chicken reaches 165°F (74°C).
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Lower heat to low. Stir in the heavy cream and the chopped sun-dried tomatoes. Add the Parmesan in 1/4-cup increments, stirring until fully melted before adding more to keep the soup smooth. Stir in the chopped spinach and the vinegar or lemon juice, cooking just until the spinach wilts. Taste and adjust salt as needed; add extra broth to thin the soup if desired.
-
Ladle the soup into bowls and serve hot with crusty buttered bread for dipping.
Recipe Notes
Parmesan: Use refrigerated, finely grated Parmesan (the sandy-textured kind) rather than shelf-stable powder for the best melt and flavor.
Storage reminder: Store leftovers in an airtight container for up to 3 days. To keep pasta from over-absorbing the broth, separate solids and liquid before storing when possible.
Nutrition
|
Calories: 572 kcal
|
Carbohydrates: 40 g
|
Protein: 29 g
|
Fat: 33 g
Nutrition information is an estimate and should be used as a guideline only.