Cream of Chicken Soup Recipe (2024)

FAQs

How to make canned cream of chicken soup taste better? ›

More vegetables: This is a great place for leftover cooked veggies. If you are working with a creamed soup, consider pureeing some vegetables to stir in. Cooked cauliflower, potatoes, winter squash, or carrots would work really well. Herbs: Fresh chives, thyme, or cilantro stirred in just before serving.

CHICKEN BROTH (WATER, CHICKEN STOCK), MODIFIED CORN STARCH, CHICKEN FAT, SEASONED CHICKEN, VEGETABLE OIL (CORN, CANOLA AND OR SOYBEAN), WHEAT FLOUR, SALT, CREAM, YEAST EXTRACT, MODIFIED MILK INGREDIENTS, SOY PROTEIN CONCENTRATE, ONION POWDER, VINEGAR, BETA CAROTENE, FLAVOUR (CONTAINS CELERY).

A bowl of our Cream of Chicken Soup served with fresh baked bread is hearty enough to serve on its own, or you can beef it up with whatever's fresh in your kitchen. Condensed soups are also the perfect base for casseroles and starters for sauces, so your imagination is the limit.

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

The simple addition of one or two whisked eggs — stirred one way into a simmering pot of chicken noodle soup — helps bring out more of that natural chicken flavor and volatile flavor compounds that may have been lost in the process of canning.

For virtually anything but the brothy bois, like chicken noodle soup or Italian minestrone, you could also stir in some coconut milk, warmed cream, or crème fraîche to add body and richness.

Creamy soups like Campbell's Condensed Cream of Tomato Soup will generally last three to four days in the fridge. Similarly, soups with meat content such as Campbell's Condensed Cream of Chicken Soup will also last in the fridge for up to four days.

What's the Difference Between Condensed Soup and Regular Soup? Condensed soup is essentially soup boiled down to a thick stock, with most of the volume of water removed.

Allergy Advice

Contains wheat gluten, cow's milk. May also contain egg.

The solution to this problem is to either utilize more of the roux or slurry, or to utilize a roux or slurry that contains more starch. Another reason that cream soups can become watery is that the vegetables or other ingredients in the soup continue to emit moisture through the cooking process.

Can you leave cream of chicken soup out overnight? ›

Food should not be at room temperature for more than two hours. Shallow containers or small amounts of hot food can be placed directly in the refrigerator or rapidly chilled in an ice or cold water bath before refrigerating. Cover foods to retain moisture and prevent them from picking up odors from other foods.

There's a reason that chicken soup has been recommended as a cure for the common cold for hundreds of years. It's easy to eat, a great source of vitamins, minerals, calories, and proteins. It's also a great way to get fluids and electrolytes into your body, especially if you have a fever or diarrhea.

Whole milk or half-and-half also thicken up the soup. I've even made it with half the amount (1/2 cup or 120ml) heavy cream in a pinch. (Add more chicken broth if you use heavy cream; see recipe Note.) Nice and thick, without being too heavy.

For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth.

Occasionally, a soup recipe will call for beaten eggs as a thickening agent. Both whole eggs and yolks can be used. To avoid curdling the eggs, start by drizzling about ½ cup of the hot broth into the eggs, stirring vigorously while you pour. Then add the egg mixture to the soup and cook until thickened.

Pesto, hot sauce, lemon juice—the list goes on. Any of these will enhance the flavor profile and give your can of Campbell's the boost it needs to go from good to great.

Herbs, Spices, and Other Flavorings

Often salt and pepper are the only seasonings I add to a cream of anything soup. The aromatics bring enough complexity to let the star ingredient shine. But, including other herbs such as thyme, oregano, parsley or bay leaves are classic touches. The options are endless.

In order to improve the taste of this canned protein, you need to add texture to it. For example, add cranberries and pecans to your next chicken salad for a textural boost. Toss your drained canned chicken in a bowl with mayonnaise, dried cranberries, pecans, and a scant amount of mayonnaise and Dijon mustard.