20 Yummy Recipes That Use Cream of Chicken Soup - Frosting and Confetti (2024)

FAQs

What is the difference between condensed cream of chicken soup and regular 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. If you took a can of regular soup and boiled it down to half the volume, you'd get the same thickness as condensed soup.

The good news is all of the most popular canned soups in America can be made to taste better with a few simple hacks. That starts with adding aromatics like garlic, ginger, or onions, to the mix, along with an extra helping of spices from basic salt and pepper to curry powders from different regions.

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.

Get ready with us to find out if it's okay to eat cold soup straight from the can. In a TikTok video shared by the internet's proverbial Gen-Z best friend Alix Earle, the influencer revealed that she enjoys diving straight into a can of soup without heating it up.

Recognizing when cream of chicken soup has gone bad is pretty straightforward. The most obvious signs include an off smell or if you see mold. Also, if the can is bulging or it makes a loud 'pop' sound upon opening, it is likely spoiled.

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.

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

Start with an aromatic base

Pretty much every can of soup already contains aromatics. But to put some pep back in your soup's step, you're going to want to add more. Start by sautéing any combination of finely chopped vegetables and alliums—like onion, garlic, carrots, celery, bell peppers, and ginger.

Thai red curry noodle soup. A bit of spice may be just what the doctor ordered to clear your sinuses. When made with red pepper, the red curry paste in this zippy soup contains capsaicin, a compound known for breaking up mucus.

Why is it called cream of chicken soup? ›

'Cream of' originally meant not only pureed, but cream added, regardless of other ingredients - most modern shop bought versions will either have cream or a product of dairy origin added, which is why there are often warnings about lactose intolerance on 'cream of' soups.

Chicken soup may make you feel better when you have a cold, but it's too heavy when you're nauseated. "Fats, which delay emptying of the stomach, should be avoided," says Hanauer. Instead, try soothing your symptoms with chicken broth — the lower in fat, the better.

Food should not be at room temperature for more than two hours.

Broth-based soups are helpful, as it's important to stay hydrated when you're not feeling well. Recipes like Baked Vegetable Soup and Lemon Chicken Orzo Soup with Kale are flavorful and comforting for days when you need an easy, delicious nutrition boost.

Heat broth-based soups over medium heat, stirring occasionally, until hot; or reheat in the microwave. Reheat thick purees or soups containing milk, cream, eggs or cheese over low heat, stirring frequently. Boiling may cause ingredients to separate. Thaw soups in the refrigerator and use promptly.

But now the famous red and white cans of Campbell's Condensed Soup are to disappear from supermarket shelves across Britain. By the end of December all Campbell's cans will have vanished, to be replaced by ones with new labels bearing the message: 'Soon to be Batchelors.

It is a staple in many kitchens worldwide, sought out by consumers due to its versatility in cooking and baking applications. Unlike regular cream, condensed cream undergoes a process that removes a significant amount of water content, resulting in a product with a richer texture and a higher fat concentration.

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.