Billion Dollar Soup

Billion Dollar Soup–a creamy chicken kale noodle soup made in the Instant Pot or slow cooker. It’s made with tender chicken, hearty vegetables, egg noodles, bacon and parmesan in a flavorful broth.

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Billion Dollar Soup

Yum! This soup turned out so cozy and satisfying, and the best part is how easy it is to make. It’s like a classic chicken noodle soup but with a few upgrades that really take it to the next level (bacon, parmesan, a splash of cream, and hearty kale). The kale cooks down just right so it adds texture without taking over the soup. You can easily switch things up too. Try stirring in some frozen peas or corn at the end for extra veggies, or swap the egg noodles for rotini or ditalini if that’s what you have on hand. However you decide to make it, I hope you give this one a try soon!

Ingredients/Substitution Ideas

• Butter–or olive oil
• Onion–or shallot
• Celery–or fennel
• Kosher salt–or sea salt
• Garlic–or 1 tsp garlic powder
• White wine vinegar–or red wine vinegar
• Low sodium soy sauce–or tamari or coconut aminos
• Chicken broth–or water and Better than Bouillon chicken base
• Carrots
• Kale–or spinach
• Dried thyme–or Italian seasoning
• Black pepper–or white pepper
• Chicken tenderloins–or boneless skinless chicken thighs
• Wide egg noodles–or rotini pasta
• Half and half–or heavy cream or whole milk
• Bacon crumbles
• Parmesan cheese–or Pecorino Romano

Steps

Turn Instant Pot to sauté setting. When display says HOT add in the butter and let it melt. Add in the onion, celery and salt. Sauté for 5 minutes. Stir in the garlic cloves for 30 seconds.

Pour in the white wine vinegar, soy sauce and broth. Scrape bottom of pot so that nothing is sticking. 

Add in the carrots, kale, thyme, pepper, chicken and egg noodles.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.

Pour a cup of hot broth into the half and half to temper it. Stir it into the pot. Stir the bacon and parmesan into the pot.

Ladle into bowls and serve. 

Notes/Tips

• Serve with crusty bread, garlic bread, or a green salad on the side.
• I love using the Mrs. Miller’s brand of wide egg noodles. I find them on the bottom shelf by the pastas. They are in a stand up bag and they are a little heartier than normal egg noodles.
• If you want to save time, stir in shredded rotisserie chicken at the end instead of cooking raw chicken in the soup.
• Mixing hot broth into the half and half before adding it prevents curdling and keeps the soup smooth.
• I used my 6 quart Instant Pot*. You can also make this in a 4 or 8 quart pot. If your pot doesn’t have a soup button you can just cook on low pressure instead.
• Store leftovers in an airtight container* in the refrigerator for up to 3-4 days. This soup doesn’t do great frozen because of the dairy and the noodles get mushy.
• Other recipes you can make with kale are Italian Zuppa Toscana Casserole and Instant Pot Parmesan Sausage Kale Soup.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.