Life Made Useful

Creamy Million Dollar Soup Recipe

Recipe Overview

This Creamy Million Dollar Soup is a warm and hearty meal. First, it is made with shredded chicken, vegetables, and corn. In addition, it features a rich and creamy broth that is very comforting. Because the flavor is so deep without being complicated, it is a great option for weeknight dinners. Furthermore, it is perfect for cold-weather meals or a simple family lunch. For example, you can serve it with crusty bread, crackers, or a side salad. As a result, you get a filling meal that feels cozy and practical. Finally, it is easy to prepare in just one pot.

Why You’ll Love This Recipe

  • First, it is made with simple and everyday ingredients.
  • Additionally, it is creamy, hearty, and full of rich flavor.
  • Furthermore, it is a good way to use cooked shredded chicken.
  • Moreover, it works very well for both lunch and dinner.
  • In addition, it is easy to customize with extra vegetables or rice.
  • Because it reheats well, it is great for meal prep.
  • Finally, it is perfect for chilly days or casual family meals.

Ingredients You’ll Need

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 medium bell pepper, diced
  • 4 cups chicken broth
  • 1 can diced tomatoes, 15 ounces, undrained
  • 1 cup frozen corn
  • 1 pound boneless, skinless chicken breasts or chicken tenderloins
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream
  • 2 tablespoons chopped fresh parsley, optional, for garnish

Step-by-Step Instructions

  1. Heat the olive oil in a large soup pot or Dutch oven over medium heat.
  2. Add the chopped onion, diced carrot, and diced bell pepper. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Add the minced garlic and cook for 30 seconds to 1 minute, stirring often, until fragrant. Do not let the garlic brown.
  4. Pour in the chicken broth and add the diced tomatoes, frozen corn, chicken, dried basil, salt, and black pepper. Stir to combine.
  5. Increase the heat to medium-high and bring the soup to a gentle boil.
  6. Once the soup begins to boil, reduce the heat to medium-low. Cover the pot and simmer for 18–25 minutes, or until the chicken reaches an internal temperature of 165°F and is cooked through.
  7. Remove the cooked chicken from the pot and place it on a cutting board or plate. Shred the chicken using two forks.
  8. Return the shredded chicken to the soup and stir to combine.
  9. Reduce the heat to low. Stir in the heavy cream and let the soup warm for 3–5 minutes. Do not boil the soup after adding the cream, as high heat can cause the cream to separate.
  10. Taste and adjust seasoning if needed. Serve warm with chopped fresh parsley on top, if using.

Helpful Tips

  • First, use rotisserie chicken to make this recipe even faster.
  • Next, keep the soup at a gentle simmer so vegetables cook evenly.
  • Additionally, add the heavy cream near the end to keep it smooth.
  • Otherwise, if the soup gets too thick, stir in a splash of broth.
  • Similarly, dice the vegetables into similar sizes for even cooking.
  • Finally, mash a few vegetables if you prefer a thicker soup texture.

Recipe Variations

  • For instance, add cooked rice to make the soup more filling.
  • Alternatively, stir in small cooked pasta right before you serve.
  • Moreover, add white beans for extra protein and texture.
  • In addition, use cooked turkey instead of chicken if you prefer.
  • Furthermore, add a pinch of red pepper flakes for a little heat.
  • Lastly, stir in baby spinach during the final minutes of cooking.

What to Serve with Million Dollar Soup

This soup pairs well with warm crusty bread, garlic bread, dinner rolls, saltine crackers, or a simple green salad. For a heartier meal, serve it with grilled cheese, toasted sourdough, or a small sandwich on the side.

How to Store and Reheat

First, store your leftover soup in an airtight container in the refrigerator for up to 3 days. When you are ready to reheat, warm it in a pot over medium-low heat. Additionally, remember to stir occasionally until it is heated through. If the soup has thickened in the fridge, add a splash of chicken broth or cream. However, you must avoid boiling the soup during this process. Because high heat can cause the cream to separate, gentle warming is best. In addition, you can freeze this soup for up to 2 months. Nevertheless, the texture may change slightly due to the heavy cream.

Frequently Asked Questions

Can I use rotisserie chicken?
Yes, rotisserie chicken works very well. In fact, it makes the recipe much quicker. Simply remove the skin and shred the meat before adding it to the pot.

Can I make this ahead of time?
Certainly. You can make it ahead and store it for 3 days. Then, reheat it gently and add extra broth if the soup becomes too thick.

Can I freeze it?
Yes, you can freeze it. However, creamy soups can change texture after they thaw. Therefore, the best option is to freeze the soup without the cream and add it later.

Recipe Card

Prep Time: 15 minutes
Cook Time: 30 minutes
Rest Time: None
Total Time: 45 minutes
Servings: 6

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 medium bell pepper, diced
  • 4 cups chicken broth
  • 1 can diced tomatoes, 15 ounces, undrained
  • 1 cup frozen corn
  • 1 pound boneless, skinless chicken breasts or chicken tenderloins
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream
  • 2 tablespoons chopped fresh parsley, optional, for garnish

Instructions

  1. Heat the olive oil in a large soup pot or Dutch oven over medium heat.
  2. Add the chopped onion, diced carrot, and diced bell pepper. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Add the minced garlic and cook for 30 seconds to 1 minute, stirring often, until fragrant. Do not let the garlic brown.
  4. Pour in the chicken broth and add the diced tomatoes, frozen corn, chicken, dried basil, salt, and black pepper. Stir to combine.
  5. Increase the heat to medium-high and bring the soup to a gentle boil.
  6. Once the soup begins to boil, reduce the heat to medium-low. Cover the pot and simmer for 18–25 minutes, or until the chicken reaches an internal temperature of 165°F and is cooked through.
  7. Remove the cooked chicken from the pot and place it on a cutting board or plate. Shred the chicken using two forks.
  8. Return the shredded chicken to the soup and stir to combine.
  9. Reduce the heat to low. Stir in the heavy cream and let the soup warm for 3–5 minutes. Do not boil the soup after adding the cream, as high heat can cause the cream to separate.
  10. Taste and adjust seasoning if needed. Serve warm with chopped fresh parsley on top, if using.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat and add a splash of chicken broth or cream if the soup thickens. Freeze for up to 2 months if needed, but the texture may change slightly because of the cream.