If you’ve been to the Stampede dinner show in Pigeon Forge, you remember the soup: a thick, creamy chicken and vegetable soup served with a biscuit before the show. This homemade version comes close, with tender chicken, potatoes, carrots, celery and corn in a velvety broth. It’s simple, filling and perfect on a chilly night.
Tips
- Rotisserie chicken makes it fast.
- Cook the flour in the butter for a full minute so the soup doesn’t taste floury.
- Thin it with more broth if it gets too thick as it sits.
Storing
Refrigerate within 2 hours for up to 4 days. Reheat gently, stirring, to 165°F.
Copycat Dolly's Stampede Soup
Creamy chicken and vegetable soup like the one served at Dolly Parton's Stampede.
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Ingredients
- 4 tbsp butter
- 1 onion diced
- 2 carrots diced
- 2 stalks celery diced
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 2 medium potatoes peeled and diced
- 3 cups cooked chicken shredded or diced
- 1 cup frozen corn
- 1 cup half-and-half
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
Instructions
- Melt the butter in a large pot over medium heat. Cook the onion, carrots and celery 5 minutes.
- Sprinkle in the flour and stir 1 minute.
- Slowly whisk in the broth. Add the potatoes, thyme, salt and pepper. Bring to a boil, then simmer 15 minutes until the potatoes are tender.
- Stir in the chicken, corn and half-and-half. Simmer 5 minutes until hot. Do not boil hard.
Notes
Refrigerate up to 4 days. Thin with broth when reheating.
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