Dolly Parton's Stampede Soup

Ingredients

• 4 cup chicken stock
• 1 bay leaf
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp kosher salt
• 0.5 tsp ground black pepper
• 0.25 cup cornstarch
• 0.25 cup water (For dissolving the cornstarch)
• 2 cup heavy cream
• 2 cup frozen mixed vegetables (Partially thawed; examples include green beans, carrots, corn, and peas. Roughly chop into bite-sized pieces if large.)
• 2 tbsp fresh parsley (Finely chopped, for garnish)

Steps

1. 1

   In a large, heavy-bottomed stockpot, combine the chicken stock, bay leaf, onion powder, garlic powder, kosher salt, and ground black pepper.

2. 2

   Bring the seasoned stock to a gentle boil over medium heat.

3. 3

   In a small glass measuring cup, whisk the cornstarch into the water until the mixture is completely lump-free, forming a slurry.

4. 4

   Once the seasoned stock is simmering, whisk the cornstarch slurry and heavy cream into the pot. Continue mixing until smooth.

5. 5

   Add the partially thawed mixed vegetables to the soup. If the vegetables are large, roughly chop them into smaller, bite-sized pieces first.

6. 6

   Bring the soup back to a simmer. Cook, stirring occasionally, for about 10 to 12 minutes, until thick and creamy.

7. 7

   Remove the bay leaf from the thickened soup.

8. 8

   Stir in the finely chopped fresh parsley.

9. 9

   Ladle the soup into bowls and serve hot, preferably with Dolly Parton's buttermilk biscuits.

Notes

The source states that the soup can be on the table in under 30 minutes. Serve alongside buttermilk biscuits if desired; a biscuit recipe is not included in the source.

Nutrition per serving

• soup
• main
• comfort food
• creamy
• vegetarian option
• one-pot
• quick meal
• under 30 minutes