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Dolly Parton’s Stampede Soup

A hearty, creamy chicken soup that brings rich flavors and comforting warmth, perfect for family gatherings or cozy nights in.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 cups chicken broth Use low-sodium broth for a healthier option.
  • 1 cup cooked chicken, shredded Leftover rotisserie chicken works well.
  • 1 cup diced potatoes Regular or Yukon Gold potatoes recommended.
  • 1 cup corn Fresh, frozen, or canned corn can be used.
  • 1 cup diced tomatoes Canned diced tomatoes can be used for convenience.
  • 1 medium onion, chopped Add a sweet onion for more flavor.
  • 2 cloves garlic, minced Fresh garlic provides the best flavor.
  • 1 teaspoon paprika Smoked paprika can add a nice depth.
  • to taste Salt and pepper Adjust according to your preference.
  • 1 cup heavy cream For a lighter version, use half-and-half.

Method
 

Preparation
  1. In a large pot, heat a splash of oil over medium heat.
  2. Add the chopped onion and minced garlic, cooking until translucent and fragrant, about 3-5 minutes.
Cooking
  1. Pour in the chicken broth, then add the diced potatoes, corn, and diced tomatoes. Give it a gentle stir and bring the mixture to a boil.
  2. Reduce the heat to low, allowing the soup to simmer for about 15 minutes or until the potatoes are tender.
  3. Add in the shredded chicken, paprika, and season with salt and pepper. Stir well and let it cook for another 5 minutes.
  4. Slowly pour in the heavy cream, stirring until combined. Allow the soup to warm for a couple more minutes—avoid boiling—to maintain that lovely creamy texture.
  5. Ladle into bowls and enjoy your hearty creation with your favorite bread or crackers!

Notes

For a variation, try substituting the chicken with chickpeas or lentils for a vegetarian twist. If you prefer a spicier kick, consider adding a dash of cayenne pepper or some chopped jalapeños. Leftover soup can be thickened with some cornstarch mixed in water if desired. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to a month. Reheat gently over low heat.