Creamy Dolly Parton Stampede Soup Recipe – Easy Copycat Comfort

Thick, velvety, and loaded with old-fashioned flavor—the first spoonful of this creamy Dolly Parton Stampede soup is like a warm hug on a chilly day. I’ll be honest, the very first time I tasted this legendary soup at Dolly Parton’s Stampede dinner show, I was hooked before the show even began. There’s something about that silky texture, the gentle peppery kick, and the way the flavors just meld together that makes you want to grab a second bowl (okay, maybe a third). When I set out to create my own copycat Dolly Parton Stampede soup recipe, I knew I had to nail that signature creaminess and savory depth. After plenty of trial runs (and a few kitchen disasters!), I finally landed on a version that’s easy enough for a weeknight but feels special enough for guests. Whether you’re chasing a taste of Southern nostalgia or just want a cozy bowl of comfort, this soup delivers every time. It’s one of those recipes that always gets requested and never lasts long in my house. And let’s face it—who doesn’t love a dish inspired by the Queen of Country herself? This creamy Dolly Parton Stampede soup recipe is perfect for families, soup lovers, and anyone who believes comfort food should come with a big smile.

Why You’ll Love This Recipe

You know, there’s just something about this creamy Dolly Parton Stampede soup that makes it stand out from every other “chicken and veggie” soup I’ve tried. I’ve made this recipe more times than I can count—and every single batch gets rave reviews, even from picky eaters and soup skeptics. Here’s why you’ll fall in love with this copycat Dolly Parton Stampede soup recipe:

• Quick & Easy: Comes together in under 40 minutes, so you won’t be stuck in the kitchen all night.
• Simple Ingredients: Most are pantry staples—no need for a special grocery trip. You probably have everything on hand.
• Perfect for All Occasions: Whether it’s a cozy weeknight dinner, holiday brunch, or when you need something soothing during cold season.
• Crowd-Pleaser: Kids, adults, and even “I don’t like soup” folks always ask for seconds. This is the one pot everyone gathers around.
• Unbelievably Delicious: Creamy, savory, and just a hint of pepper—the flavor is totally crave-worthy.

What makes this recipe really special? It’s all about the technique. I blend some of the cooked veggies right into the broth for extra thickness, and use a mix of evaporated milk and heavy cream for that dreamy, rich finish. I’ve tested different spice levels, swapped out ingredients, and honestly—the final version always hits the spot. It’s not just another chicken soup; it’s a recipe that wraps you up in comfort and nostalgia (with a Dolly twist!). This soup is the kind of dish that makes you pause, savor, and smile after every spoonful. It’s comfort food, Southern-style, but made simple and stress-free for real life.

Ingredients Needed

This creamy Dolly Parton Stampede soup recipe uses a handful of everyday ingredients, plus a couple of “secret” touches to get that classic Stampede flavor. Here’s what you’ll need (and a few tips I’ve learned along the way):

• For the Soup Base:
• 4 cups (950 ml) chicken broth (I usually use low-sodium, but homemade adds extra flavor)
• 2 cups (480 ml) water
• 2 cups (340 g) cooked chicken, shredded or diced (rotisserie chicken works great!)
• 1 cup (240 ml) evaporated milk (adds creaminess without being too heavy)
• 1/2 cup (120 ml) heavy cream (for that ultra-rich, silky finish)
• Vegetables:
• 1 cup (150 g) carrots, diced small
• 1 cup (150 g) celery, diced
• 1/2 cup (70 g) onion, chopped
• 2 cloves garlic, minced (adds subtle depth)
• 1 cup (150 g) frozen sweet corn (or canned, drained)
• 1 cup (150 g) diced potatoes (Yukon Golds are my go-to—they get so creamy!)
• For Thickening & Flavor:
• 1/3 cup (40 g) all-purpose flour (for thickening)
• 1/4 cup (55 g) unsalted butter
• 1 tsp salt, or to taste
• 1/2 tsp black pepper (add more for a little kick)
• 1/2 tsp poultry seasoning (optional, but wow—what a difference!)
• 1/4 tsp dried thyme (or substitute Italian seasoning)
• Optional Add-Ins:
• Chopped fresh parsley (for serving)
• Crushed crackers or croutons (for a crunchy topping)
• Pinch of cayenne (if you like a bit of heat)

Ingredient Tips: For the chicken, I love using leftovers or a store-bought rotisserie bird—it’s speedy and adds extra flavor. If you’re out of evaporated milk, regular whole milk works (just won’t be quite as creamy). You can swap in gluten-free flour if needed, or substitute the potatoes with sweet potatoes for a twist. If you want a vegetarian copycat Dolly Parton Stampede soup, use veggie broth and skip the chicken (add extra potatoes and corn for bulk!).

Equipment Needed

You don’t need fancy tools for this creamy Dolly Parton Stampede soup recipe, but a few basics make things easier (and less messy):

• Large Soup Pot or Dutch Oven: The roomier, the better! I use a heavy-bottomed pot for even heating—less risk of burning the milk.
• Wooden Spoon or Heatproof Spatula: For stirring the roux and scraping the bottom (trust me, you don’t want scorched soup).
• Sharp Knife and Cutting Board: Prep goes fast with a good knife. If you’re short on time, pre-chopped veggies work in a pinch.
• Ladle: To serve up big, hearty bowls (also handy for portion control…if you care about that at all).
• Blender or Immersion Blender: Optional, but blending a portion of veggies gives extra creaminess. I love my stick blender—cleans up in seconds.

Equipment Tips: If you don’t have a Dutch oven, a regular stockpot is fine—just keep the heat medium-low. For blending, a potato masher works for a rustic finish. I’ve used everything from budget pots to pricier enameled Dutch ovens; as long as it’s sturdy and not prone to sticking, you’re set. For maintenance, always soak pots after creamy soups (nobody likes a crusty cleanup!).

Preparation Method

1. Prep the Veggies and Chicken (10 minutes):
   Dice carrots, celery, onion, and potatoes into small, even pieces. Shred or chop the cooked chicken. (If using rotisserie, remove skin and bones first.) Mince garlic. Measure out all other ingredients so everything’s ready—makes life easier!
2. Sauté the Aromatics (5 minutes):
   In your large pot, melt the butter over medium heat. Add onion, celery, and carrots. Sauté for 3-4 minutes until softened and fragrant. Toss in garlic and cook for 1 minute more. Don’t rush this step—the veggies should smell sweet and just start to caramelize.
3. Add Flour to Make the Roux (2 minutes):
   Sprinkle flour over the veggies. Stir constantly for 2 minutes. The mixture will get thick and pasty—this is normal! If it looks dry, add a splash more butter. The roux is what makes the soup silky.
4. Slowly Add Broth and Water (3 minutes):
   Gradually pour in chicken broth and water, stirring well to avoid lumps. Bring to a gentle simmer, scraping the bottom as needed.
5. Add Vegetables and Seasonings (10 minutes):
   Add potatoes, corn, salt, pepper, poultry seasoning, and thyme. Cover and simmer on medium-low for 10 minutes or until potatoes are fork-tender. If the soup thickens too much, add a bit more water.
6. Add Chicken and Dairy (5 minutes):
   Stir in shredded chicken, evaporated milk, and heavy cream. Simmer uncovered for 5 minutes until everything is heated through and the soup is creamy. Stir occasionally to prevent sticking.
7. Blend for Extra Creaminess (Optional, 2 minutes):
   Remove about 1 cup (240 ml) of cooked veggies and broth, and blend until smooth. Return to the pot. Alternatively, use an immersion blender and pulse a few times right in the pot—leave some texture!
8. Taste and Adjust (2 minutes):
   Taste the soup and adjust seasoning. Add more pepper, salt, or thyme if desired. If you want a richer soup, stir in an extra splash of cream.
9. Serve Hot (Immediate):
   Ladle into bowls and garnish with fresh parsley, crackers, or croutons. The soup should be thick, creamy, and fragrant. If it sits too long, give it a good stir before serving (it thickens as it cools).

Troubleshooting Tips: If the soup is too thick, add more broth or water. If it’s too thin, simmer uncovered and mash a few potatoes. If dairy curdles, lower the heat and add cream slowly. For a smoother finish, blend more veggies. If the flavor seems flat, a dash more salt or a squeeze of lemon can wake things up.

Cooking Tips & Techniques

Let’s be real—creamy soups can be tricky. After many batches of this Dolly Parton Stampede soup recipe, I’ve picked up a few secrets for getting it just right every time:

• Don’t Rush the Roux: Let the flour and butter cook until golden for the best flavor. If you skip this, the soup can taste “floury.”
• Layer Your Seasonings: Add salt and pepper early, then taste again at the end. Sometimes the potatoes soak up more than you’d expect!
• Use Low Heat for Dairy: High heat can make milk or cream curdle. Keep it gentle and stir often, especially after adding the dairy.
• Blend for Texture, Not Just Thickness: Blending some veggies is key for that Stampede-style creaminess. But don’t go overboard—you still want bites of carrot and corn.
• Multitasking Tips: While the soup simmers, wash up or prep garnishes. (Trust me, you’ll thank yourself later.)
• Common Mistakes: Using pre-shredded chicken straight from the fridge can chill the soup and slow things down. Let it come to room temp for smoother cooking.
• My Personal Failures: Once, I added the cream too early and it separated—so now I always wait until the very end! If your soup looks “split,” try whisking in a spoonful of flour mixed with cold milk.

Consistency is everything. I always do a final taste test before serving—sometimes a pinch of extra salt or a crack of pepper is all it takes to make the flavors pop. If you want “restaurant-level” smoothness, blend the soup right before serving, but leave a handful of veggies for texture. And if you’re serving a crowd, double the batch—leftovers are even better the next day.

Variations & Adaptations

One of my favorite things about this creamy Dolly Parton Stampede soup recipe is how easy it is to switch up. I’ve tried all sorts of tweaks to keep things interesting (and suit different diets):

• Gluten-Free Version: Use gluten-free flour instead of regular flour. Rice flour works well and keeps the soup nice and thick.
• Vegetarian Adaptation: Swap chicken broth for veggie broth and use extra potatoes and corn instead of chicken. For a protein boost, toss in white beans or chickpeas.
• Lighter Option: Replace heavy cream with half-and-half or even whole milk. The soup will be less rich, but still super tasty.
• Seasonal Twist: In summer, add fresh zucchini, green beans, or bell pepper. In winter, roast the potatoes and carrots first for deeper flavor.
• Spicy Kick: Stir in a pinch of cayenne or a splash of hot sauce. My husband loves this version when he wants something with a little bite.

For allergen swaps, use dairy-free milk and vegan butter for lactose intolerance. If you’re cutting back on sodium, choose low-salt broth and skip extra salt. Personally, I love adding fresh herbs—parsley in spring, thyme in autumn—to give the soup a pop of brightness. Don’t be afraid to play around and make it your own!

Serving & Storage Suggestions

This creamy Dolly Parton Stampede soup is best served piping hot, right out of the pot. I love presenting it in big, rustic bowls with a sprinkle of fresh parsley and a handful of crunchy crackers or croutons. For a full Southern dinner, pair with warm biscuits, cornbread, or a crisp salad. It’s also amazing with a side of grilled cheese—comfort food heaven!

For storing, let the soup cool to room temperature, then transfer to airtight containers. It’ll keep in the fridge for up to 4 days (the flavors actually get better as it sits!). For freezing, portion into freezer-safe containers—leave a little space for expansion. Thaw overnight in the fridge and reheat gently on the stove over low heat, stirring often. If the soup thickens, just add a splash of broth or milk. Avoid microwaving in large batches; the dairy can sometimes split. I always make extra so there’s enough for lunches or lazy dinners later in the week. Trust me, this soup never lasts long!

Nutritional Information & Benefits

Here’s the scoop on nutrition for this creamy Dolly Parton Stampede soup recipe (per serving, about 1.5 cups):

• Calories: 320
• Protein: 18g
• Fat: 15g
• Carbs: 28g
• Fiber: 3g
• Sodium: 750mg

This soup is loaded with lean protein from chicken, vitamins from fresh veggies, and calcium from milk and cream. It’s a hearty, balanced dish—especially if you use lower-sodium broth and add extra veggies. For gluten-free or lower-carb diets, swap flour and potatoes for cauliflower or almond flour. Just watch for dairy and gluten if you have allergies. Personally, I love knowing this soup packs in nutrition and comfort—perfect for busy days or when you need a boost of wholesome goodness.

Conclusion

If you’re searching for a bowl of pure comfort, this creamy Dolly Parton Stampede soup recipe is honestly one of the best you’ll ever make. It’s easy, customizable, and brings that Southern warmth right to your kitchen—no ticket to Dolly’s show needed. I’ve made this for family dinners, rainy days, and even holiday potlucks, and it never fails to put a smile on everyone’s face. Whether you stick to the classic or try a fun twist, let this soup become your new go-to comfort dish. If you make it, I’d love to hear your adaptations or see your creations—leave a comment, share with friends, or tag me on Pinterest. Cozy up, grab a spoon, and let Dolly’s spirit fill your kitchen with joy!

FAQs

Can I make this creamy Dolly Parton Stampede soup ahead of time?

Absolutely! The flavors actually get better after a day in the fridge. Just reheat gently on the stove and add a splash of broth if it thickens.

Is this recipe gluten-free?

Not as written, but you can make it gluten-free by swapping regular flour with a gluten-free blend or rice flour.

Can I freeze creamy Dolly Parton Stampede soup?

Yes! Let it cool, then store in freezer containers. Thaw in the fridge overnight and reheat slowly for the best texture.

What’s the best chicken to use?

Rotisserie chicken is fast and flavorful, but any cooked chicken breast or thigh works. Shred or dice it for easy eating.

How do I make this soup vegetarian?

Use veggie broth and skip the chicken. Add extra potatoes, corn, or even beans for heartiness—it’s super flexible!

Creamy Dolly Parton Stampede Soup Recipe – Easy Copycat Comfort

---

• Author: Jessica Davis
• Total Time: 40 minutes
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

This thick, velvety soup is inspired by the legendary Dolly Parton Stampede dinner show. Loaded with chicken, veggies, and a dreamy creamy base, it’s pure Southern comfort in a bowl—quick enough for weeknights and special enough for guests.

---

Ingredients

Scale 1x2x3x

• 4 cups chicken broth (low-sodium or homemade)
• 2 cups water
• 2 cups cooked chicken, shredded or diced (rotisserie recommended)
• 1 cup evaporated milk
• 1/2 cup heavy cream
• 1 cup carrots, diced small
• 1 cup celery, diced
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen sweet corn (or canned, drained)
• 1 cup diced potatoes (Yukon Gold recommended)
• 1/3 cup all-purpose flour
• 1/4 cup unsalted butter
• 1 tsp salt, or to taste
• 1/2 tsp black pepper
• 1/2 tsp poultry seasoning (optional)
• 1/4 tsp dried thyme (or Italian seasoning)
• Chopped fresh parsley (for serving, optional)
• Crushed crackers or croutons (for topping, optional)
• Pinch of cayenne (optional, for heat)

---

Instructions

1. Dice carrots, celery, onion, and potatoes into small, even pieces. Shred or chop cooked chicken. Mince garlic. Measure out all other ingredients.
2. In a large soup pot, melt butter over medium heat. Add onion, celery, and carrots. Sauté for 3-4 minutes until softened and fragrant. Add garlic and cook for 1 minute more.
3. Sprinkle flour over the veggies. Stir constantly for 2 minutes until thick and pasty.
4. Gradually pour in chicken broth and water, stirring well to avoid lumps. Bring to a gentle simmer.
5. Add potatoes, corn, salt, pepper, poultry seasoning, and thyme. Cover and simmer on medium-low for 10 minutes or until potatoes are fork-tender.
6. Stir in shredded chicken, evaporated milk, and heavy cream. Simmer uncovered for 5 minutes until heated through and creamy. Stir occasionally.
7. Optional: Remove about 1 cup of cooked veggies and broth, blend until smooth, and return to the pot. Or use an immersion blender and pulse a few times for extra creaminess.
8. Taste and adjust seasoning. Add more pepper, salt, or thyme if desired. For a richer soup, stir in an extra splash of cream.
9. Serve hot, garnished with fresh parsley, crackers, or croutons. Stir before serving if the soup has thickened.

Notes

For gluten-free, use rice flour or a gluten-free blend. For vegetarian, use veggie broth and skip chicken, adding extra potatoes and corn. Use low heat when adding dairy to prevent curdling. Blend some veggies for extra creaminess but leave some texture. Soup thickens as it cools; add broth or milk to thin when reheating. Rotisserie chicken adds great flavor and saves time.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Cuisine: Southern

Nutrition

• Serving Size: About 1.5 cups per serving
• Calories: 320
• Sugar: 6
• Sodium: 750
• Fat: 15
• Saturated Fat: 8
• Carbohydrates: 28
• Fiber: 3
• Protein: 18

Keywords: Dolly Parton Stampede soup, creamy chicken soup, copycat recipe, Southern comfort food, easy soup, family dinner, comfort food, Stampede dinner show, chicken and vegetable soup