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Dolly Parton’s Stampede Soup

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Dolly Parton’s Stampede Soup is a creamy, hearty, and comforting dish that combines tender chicken, vegetables, and a rich broth. Inspired by the iconic Dollywood Stampede dinner show, this flavorful soup is perfect for cozying up on a cold day or serving at family gatherings. With its creamy texture and savory taste, it’s sure to become a beloved favorite in your recipe collection!

Ingredients

  • 2 cups cooked chicken (shredded or diced)

  • 4 cups chicken broth

  • 1 cup carrots (diced)

  • 1 cup celery (diced)

  • 1 medium onion (diced)

  • 2 cloves garlic (minced)

  • 2 cups half-and-half (or heavy cream for a richer flavor)

  • 1 tablespoon butter

  • 1 teaspoon dried thyme

  • 1 teaspoon dried parsley

  • 1/2 teaspoon salt (or to taste)

  • 1/2 teaspoon black pepper (or to taste)

  • 1 cup frozen corn

  • 1 cup frozen peas

  • 1/2 cup flour (for thickening)

  • 1 tablespoon olive oil (for cooking)

Instructions

  • Prepare the base:

    • In a large pot, heat the olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

    • Add the minced garlic and cook for another minute, until fragrant.

  • Make the soup base:

    • Stir in the flour and cook for 1-2 minutes to make a roux, which helps thicken the soup.

    • Gradually add the chicken broth while stirring to prevent lumps. Bring to a simmer and cook for 5 minutes, until the broth thickens slightly.

  • Add the cream:

    • Pour in the half-and-half (or heavy cream) and stir to combine. Bring the mixture to a gentle simmer.

    • Add the shredded or diced chicken, frozen peas, frozen corn, thyme, parsley, salt, and pepper. Stir everything together.

  • Simmer the soup:

    • Allow the soup to simmer for 15-20 minutes, stirring occasionally, until the vegetables are tender and the soup has thickened to your liking.

    • Taste and adjust seasoning with more salt and pepper if needed.

  • Serve:

    • Once the soup is ready, ladle it into bowls and serve hot.

    • Optionally, garnish with fresh parsley or a sprinkle of shredded cheese for extra flavor.

Notes

Spicy Version: Add red pepper flakes or a chopped jalapeño for a spicy kick.Vegetarian Option: Omit the chicken and use vegetable broth with extra veggies like potatoes, mushrooms, or zucchini.Cheese Version: Stir in shredded cheddar or Parmesan cheese for a cheesy twist.Dairy-Free Version: Use coconut milk or oat milk and dairy-free butter to replace the cream and half-and-half.

Find it online: https://cookibly.com/dolly-partons-stampede-soup/