Copycat Dolly Parton’s Stampede Soup

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A colorful, hearty version of Dolly Parton’s Stampede Soup packed with corn, tomatoes, bell peppers, and tender shredded chicken.

Scale

2 tablespoons olive oil

1 medium onion, chopped

4 cloves garlic, minced

2 medium potatoes, diced

2 cups corn (canned or frozen)

1 cup chopped green bell pepper

1 cup chopped red bell pepper

1 can diced tomatoes (14.5 oz)

2 cups cooked chicken, shredded

4 cups chicken broth (low sodium)

1 teaspoon paprika

Salt and black pepper to taste

Fresh parsley or chives (for garnish, optional)

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1. In a large pot, heat olive oil over medium heat.

2. Add onion and garlic, sauté until translucent.

3. Stir in potatoes, corn, bell peppers, and diced tomatoes. Cook for 4–5 minutes.

4. Add shredded chicken and chicken broth.

5. Sprinkle in paprika, salt, and pepper.

6. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender.

7. Taste and adjust seasoning. Garnish if desired.

8. Serve hot and enjoy!

You can substitute bell peppers with zucchini or celery.

For a vegetarian version, use vegetable broth and skip the chicken.

Soup can be stored in the fridge for 4 days or frozen up to 3 months.

Find it online: https://diyprzepisy.com/copycat-dolly-partons-stampede-soup-2/