Copycat Dolly Parton’s Stampede Soup Recipe

Introduction
Dolly Parton’s Stampede Soup is a fan favorite, known for its creamy, savory flavor and the nostalgic memories of dining at the famous dinner attraction. This hearty soup combines simple ingredients like chicken broth, potatoes, and vegetables into a comforting and satisfying dish. The recipe is easy to recreate at home, making it perfect for family dinners, potlucks, or whenever you’re craving a taste of the Stampede experience. Let’s dive into this step-by-step guide to creating the iconic dish!

Ingredients

For the Soup Base:

• 1/2 cup unsalted butter
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1/2 cup all-purpose flour
• 6 cups chicken broth (low sodium)
• 2 medium potatoes, peeled and diced
• 1 cup diced carrots
• 1 cup diced celery
• 2 cups heavy cream (or half-and-half for a lighter option)
• 2 cups shredded cooked chicken (rotisserie chicken works great)
• 1/2 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground white pepper (optional, for extra flavor)

Optional Garnishes:

• Fresh parsley, chopped
• Croutons or shredded cheese

Step-by-Step Instructions

Step 1: Sauté the Vegetables

1. In a large pot, melt the butter over medium heat.
2. Add the diced onion, celery, and carrots. Sauté for 5-7 minutes until softened.
3. Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Create the Roux

1. Sprinkle the flour over the sautéed vegetables and stir well to coat.
2. Cook the flour mixture for 2-3 minutes to remove the raw taste, stirring constantly.

Step 3: Add the Broth

1. Slowly pour in the chicken broth while stirring to prevent lumps.
2. Add the diced potatoes, salt, black pepper, and optional white pepper.
3. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.

Step 4: Incorporate the Chicken and Cream

1. Stir in the shredded chicken and let it simmer for 5 minutes.
2. Slowly pour in the heavy cream, stirring gently until the soup is creamy and heated through. Avoid boiling after adding the cream to prevent curdling.

Step 5: Serve

1. Ladle the soup into bowls and garnish with fresh parsley, croutons, or shredded cheese if desired.
2. Serve hot with a side of warm rolls or cornbread, just like at the Stampede!

Serving and Storage Tips

Serving Tips

• Pair this soup with a crisp side salad or a fresh baguette to complete the meal.
• For an authentic Stampede experience, serve alongside a baked potato or roasted corn.

Storage Tips

• Refrigeration: Store leftover soup in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave.
• Freezing: This soup can be frozen without the cream. Before reheating, thaw the soup, then stir in the cream once it’s warmed.

Helpful Notes

• Broth Choice: Low-sodium chicken broth is recommended to control the saltiness of the soup. Adjust the seasoning as needed.
• Thicker Soup: If you prefer a thicker soup, mash a few of the cooked potatoes or add an extra tablespoon of flour when making the roux.
• Vegetarian Option: Use vegetable broth and omit the chicken for a vegetarian version. Add diced mushrooms or tofu for added texture.
• Spices: A pinch of nutmeg or smoked paprika can add an extra layer of flavor to the soup.

Tips from Well-Known Chefs

• Ina Garten: Always use fresh ingredients for the best flavor, especially when it comes to vegetables and dairy.
• Emeril Lagasse: Add a small dash of hot sauce or cayenne for a subtle kick.
• Rachael Ray: Stir in grated Parmesan cheese at the end for an added depth of savory flavor.

Frequently Asked Questions

1. What makes this soup different from other chicken soups?
   The creamy base, combined with the hearty vegetables and chicken, gives it a signature comforting and indulgent taste.
2. Can I make this soup dairy-free?
   Yes! Substitute the butter with olive oil and use coconut milk or almond milk in place of heavy cream.
3. What kind of potatoes work best?
   Russet or Yukon Gold potatoes are ideal because they become tender and creamy when cooked.
4. Can I use raw chicken instead of rotisserie?
   Yes, simply dice raw chicken and cook it with the vegetables in Step 1 before adding the flour.
5. How do I keep the soup from curdling?
   Add the cream slowly and heat gently without boiling after adding it.
6. Can I add other vegetables?
   Absolutely! Peas, corn, or green beans make great additions to this soup.
7. How do I reheat the soup without it separating?
   Reheat slowly over low heat on the stove, stirring frequently. Avoid boiling.
8. Can I use milk instead of cream?
   Yes, but the soup will be less rich. Whole milk is a good substitute for a creamier texture.
9. What’s the best way to make this soup ahead of time?
   Make the soup without adding the cream, refrigerate or freeze it, and stir in the cream when reheating.
10. Can I make this soup gluten-free?
    Substitute the all-purpose flour with a gluten-free alternative like cornstarch or rice flour.