Million Dollar Soup

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.