Dolly Parton’s Stampede Soup with Chicken and Vegetables

Step 1 of 7
Heat the olive oil in a 5-quart (4.7 L) Dutch oven or large pot over medium heat until it shimmers, about 1 minute.
Step 2 of 7
Add the onion, carrots and celery and cook, stirring often, until the onion turns glassy and a carrot cube gives slightly under a spoon, 6 to 8 minutes. Lower the heat if the vegetables start to brown.
Step 3 of 7
Stir in the garlic, thyme and paprika and cook until the oil turns rusty orange and the garlic smells sweet, 30 to 60 seconds.
Step 4 of 7
Add the potatoes, corn, green beans and broth. Bring to a boil over medium-high heat, then reduce to a steady simmer (about 190°F/88°C, with small bubbles) and cook, partly covered, until a potato cube slips easily off a fork, 12 to 15 minutes.
Step 5 of 7
Press 8 to 10 potato cubes against the side of the pot with the back of a spoon, then simmer for 2 minutes, until the broth looks lightly velvety.
Step 6 of 7
Reduce the heat to low. Stir in the chicken, cream, salt and pepper, and warm the soup just below a simmer (about 180°F/82°C) until it steams and the chicken reaches 165°F (74°C), 6 to 8 minutes. Do not let it boil.
Step 7 of 7
Taste and add salt in small pinches if needed. Ladle the soup into warm bowls and top with the parsley and the Parmesan, if using.