Cream of Chicken Soup Recipe (2024)

FAQs

How do you make canned cream of chicken soup taste better? ›

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.

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.

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).

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.

Try adding red pepper flakes or cayenne pepper for a boost of spice, Italian seasoning to add a warm and comforting vibe, or cumin or curry powder to take the soup in a whole new direction!

ADD ACID

Fresh lemon juice: this is best to add at the end of cooking, otherwise the lemon flavor can become bitter. Cooking Vinegars: such as balsamic vinegar, red wine vinegar, or even apple cider vinegar. Hot sauce: helps to add both acid and heat, so you're getting even more bang for your buck.

All structurally intact and properly processed food in cans have already been cooked at high enough temperatures and pressures to kill most all food borne pathogens, as long as you consume them within 4 hours after opening. So there is no danger from micro organisms when you eat the contents of the cans.

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.

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.

What is the difference between Chicken Soup and cream of Chicken Soup? ›

Traditionally, chicken soup (or broth) in Britain is a clear and watery soup with chunky vegetables (such as carrot, celery and onion), chicken, salt and pepper. However, a thick, creamy variety called cream of chicken soup, which may not contain any vegetable pieces (depending on the recipe), is more popular today.

Variety aside, a condensed soup requires a liquid — water, broth, milk — to reconstitute, that is, thin out. Any soup sold as “cream of” is ready, out of the container, to eat (heated, if you like) or use in a recipe.

Cornstarch, or corn flour, can be used to thicken soup through its high starch content. Cornstarch is a great thickener for soup because only a little bit is needed to significantly thicken a soup, and it will not affect the flavor profile of the soup.

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.

Milk or Half-and-Half: This is the other magical ingredient that turns your homemade chicken noodle soup into the creamiest soup ever. Use 1 cup of whole milk or 1 cup of half-and-half.

How do I make canned chicken noodle soup better? Just before eating, add a pat of butter. You can also add chives, croutons, chopped green onions, parsley, a bit of garlic powder, chopped fresh herbs, etc., but the butter always works for a quick and easy soup upgrade.

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.