Dolly Parton’s Stampede Soup

 

Ingredients

• 2 cups cooked chicken, shredded

• 1 cup carrots, diced

• 1 cup celery, diced

• 1 cup potatoes, diced

• 1 cup corn

• 1 cup green beans, chopped

• 1 small onion, diced

• 4 cups homemade broth

• 1 cup heavy cream

• 2 cloves garlic, minced

• 1 teaspoon dried thyme

• 1 teaspoon paprika

• Salt and pepper, to taste

• Fresh parsley, chopped (optional)

• Grated Parmesan cheese (optional)

Directions

see continuation on next page

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Directions

 

1.Begin by heating a large pot over medium heat. Add a drizzle of olive oil to the pot, allowing it to warm up.

2.Add the diced onion, carrots, and celery to the pot. Sauté for about 5-7 minutes until the vegetables are tender and the onion is translucent.

3.Stir in the minced garlic and cook for an additional minute, allowing the flavors to meld.

4.Add the diced potatoes, corn, and green beans to the pot. Mix well to combine all the vegetables.

5.Pour in the homemade broth and bring the mixture to a simmer. Allow it to cook for about 15 minutes, or until the potatoes are fork-tender.

6.Stir in the shredded chicken, heavy cream, thyme, and paprika. Season with salt and pepper to taste.

7.Let the soup simmer for another 5-10 minutes, allowing the flavors to deepen and the soup to thicken slightly.

8.Once ready, serve hot in bowls, garnished with fresh parsley and grated Parmesan cheese if desired.