Copycat Dolly Partonu0026#8217;s Stampede Soup u0026#8211; Creamy Ready in 15 Minutes
u003c!u002du002d wp:paragraph u002du002du003enu003cpu003eThis copycat recipe recreates the beloved soup from Dolly Parton’s Stampede dinner attraction. It’s incredibly creamy, packed with vegetables, and so quick to make you’ll want to add it to your weekly rotation. The combination of cream soups and fresh vegetables creates the perfect comfort food.u003c/pu003enu003c!u002du002d /wp:paragraph u002du002du003e
Ingredients
- 1 can condensed cream of chicken soup 10.5 oz
- 1 can condensed cream of celery soup 10.5 oz
- 3 cups whole milk
- 2 cups chicken broth low-sodium
- 2 cups frozen mixed vegetables (carrots
- peas
- corn
- green beans)
- 1 cup frozen diced potatoes or fresh peeled and diced
- ½ cup diced onion
- 1 cup shredded rotisserie chicken optional but recommended
- 4 tablespoons butter
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ¼ teaspoon white pepper
- ¼ teaspoon black pepper
- Salt to taste
- Optional: fresh parsley for garnish
- crackers for serving
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add diced onion and sauté for 2-3 minutes until softened and translucent.
- Add the frozen mixed vegetables and frozen potatoes to the pot. Stir and cook for 2-3 minutes to begin thawing.
- Pour in the chicken broth and bring to a gentle boil. Let cook for 3-4 minutes until vegetables are starting to become tender.
- Reduce heat to medium-low. Add both cans of condensed soup (cream of chicken and cream of celery) directly to the pot. Stir well to combine and break up any lumps.
- Slowly pour in the milk while stirring continuously. This helps prevent lumps and creates a smooth, creamy base.
- Add the shredded rotisserie chicken (if using), garlic powder, onion powder, dried parsley, white pepper, and black pepper. Stir well to incorporate all seasonings.
- Continue to cook over medium-low heat for 5-8 minutes, stirring occasionally, until the soup is heated through and has thickened slightly. Be careful not to let it boil vigorously – you want a gentle simmer.
- Taste and adjust seasoning with salt and additional pepper if needed. The condensed soups are salty, so you may not need much additional salt.
- Serve immediately in bowls, garnished with fresh parsley if desired. Pair with crackers, crusty bread, or cornbread for a complete meal!.
Notes
u003cliu003eThis soup is very forgiving and easy to customize. You can use any combination of vegetables you like – broccoli, cauliflower, or zucchini all work well. The soup thickens as it sits, so add more milk or broth when reheating. For a vegetarian version, use cream of mushroom instead of cream of chicken and vegetable broth. Store in the refrigerator for 3-4 days.u003c/liu003e
