Classic Million Dollar Soup
Traditional dish · American
A rich and comforting soup featuring tender chicken, vibrant vegetables, and a creamy, savory broth, often enhanced with a touch of sherry.
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Ingredients
- Chicken breast1 lb
- Butter4 tbsp
- Onion, chopped1 cup
- Carrots, diced1 cup
- Celery, diced1 cup
- All-purpose flour1/4 cup
- Chicken broth6 cups
- Heavy cream1 cup
- Green peas, frozen1 cup
- Sherry (optional)1/4 cup
- Saltto taste
- Black pepperto taste
- Fresh parsley, chopped (for garnish)2 tbsp
Steps
- 1
Poach chicken breasts in water until cooked through. Shred the chicken and set aside. Reserve poaching liquid.
- 2
In a large pot or Dutch oven, melt butter over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté until softened, about 8-10 minutes.
- 3
Sprinkle flour over the vegetables and stir well. Cook for 1-2 minutes to form a roux.
- 4
Gradually whisk in the chicken broth and reserved poaching liquid, ensuring no lumps form. Bring to a simmer.
- 5
Add the shredded chicken and frozen peas. Simmer for 10-15 minutes, or until vegetables are tender and soup has thickened.
- 6
Stir in heavy cream and sherry (if using). Heat gently without boiling. Season with salt and black pepper to taste.
- 7
Ladle soup into bowls and garnish with fresh parsley.
