Condensed Cream of Chicken Soup (2024)

FAQs

What is the difference between cream of chicken soup and condensed cream of chicken soup? ›

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.

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.

Our classic Cream of Chicken soup is a smooth, rich combination of high-quality chicken stock, cream, and tender chicken meat with no antibiotics. Find comfort in it as an easily customizable soup, or use it as an extremely versatile ingredient for delicious weeknight dinners.

Campbell's Condensed Cream of Chicken Soup is a wonderfully warming soup on its own or versatile enough to be used in countless recipes to complement any dish. Great for Cooking. Small Can, Big Possibilities. For over 150 years Campbell's Soup has been a cupboard staple all around the world.

Condensed soups are intended to be mixed with one can of water to bring them to their intended normal strength.

The iconic Campbell's Condensed Soup brand will disappear from UK shelves for good next March, The Grocer can reveal. The 110-year-old soup brand - made famous by Andy Warhol's 1960s pop art prints - is to be rebranded as Batchelors and will carry a 'Soon to be Batchelors' message from next week.

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. However, most soups containing fish or seafood such as clams, prawns, or salmon will only last for a maximum of one or two days in the fridge before they begin to go off.

As it turns out, the FDA requires commercially canned foods to be processed or heated to a level that helps destroy harmful bacteria and ultimately makes canned goods shelf-stable and ready to eat straight from their containers.

Most Campbell's soup varieties are quite high in sodium, though certain varieties do supply good amounts of key vitamins and minerals.

Herbs: Fresh chives, thyme, or cilantro stirred in just before serving. Spices: Your soup is probably salty enough, but what about simmering a bay leaf in there for a while (don't forget to remove it before serving)? Depending on the soup's flavor profile, you could shake in some cumin or red pepper flakes.

Is there MSG in Campbell's cream of chicken soup? ›

Chicken stock, modified cornstarch, vegetable oil, cream, wheat flour, chicken meat, chicken fat, contains less than 2% of: salt, whey, dried chicken, monosodium glutamate, soy protein concentrate, water, yeast extract, natural flavoring, beta carotene for color, soy protein isolate, sodium phosphate, celery extract, ...

Nitrates and nitrites. These chemicals exist naturally in water and are also common food preservatives. Under high temperatures during the cooking process, they can react with chemicals in the meat, leading to that rosy hue. So, that pink hue is not cause for alarm.

For many a lazy or harried cook, canned condensed soup allows them to toss together a meal quickly. If they are not condensed, the producer is paying more to can and ship water. Therefore higher costs.

I use chicken broth for the cream of chicken soup substitute. To make a heartier soup, like the cream of mushroom, I use beef broth. Sometimes I like to add in a little shredded chicken, sliced mushrooms, celery, etc. Use your imagination.

Campbell's Chunky Philly-Style Cheesesteak soup

Campbell's officially discontinued its Philly-style cheesecake soup in 2021 to very little pushback. Reviews of the canned soup were mixed at best, with plenty of folks pointing out that it tasted nothing like an authentic Philly cheesesteak.

These two products aren't identical, but they are very similar. Condensed cream of mushroom soup is a concentrated form of cream of mushroom soup. When you add a cup or two of liquid such as water, broth, or stock to condensed mushroom soup, it becomes cream of mushroom soup!

In 1897, Dr John T. Dorrance, a chemist at the Campbell Soup Company invented its famous condensed soup. Condensing soup allows it to be packaged into a smaller can and sold at a lower price than other canned soups. The soup is usually doubled in volume by adding a “can full” of water or milk.