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
- 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
- Dice carrots, celery, onion, and potatoes into small, even pieces. Shred or chop cooked chicken. Mince garlic. Measure out all other ingredients.
- 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.
- Sprinkle flour over the veggies. Stir constantly for 2 minutes until thick and pasty.
- Gradually pour in chicken broth and water, stirring well to avoid lumps. Bring to a gentle simmer.
- Add potatoes, corn, salt, pepper, poultry seasoning, and thyme. Cover and simmer on medium-low for 10 minutes or until potatoes are fork-tender.
- Stir in shredded chicken, evaporated milk, and heavy cream. Simmer uncovered for 5 minutes until heated through and creamy. Stir occasionally.
- 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.
- Taste and adjust seasoning. Add more pepper, salt, or thyme if desired. For a richer soup, stir in an extra splash of cream.
- 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