Ever need a can of cream of chicken soup and realized you were out? No need to go back to the store! You can make your own homemade version easily in only 12 minutes.
Campbell’s Cream of Chicken soup has been a beloved pantry staple for generations. This creamy savory soup is a versatile ingredient that can elevate casseroles, pastas, pot pies and more. But have you ever wondered what exactly goes into that familiar red and white can?
In this article, we’ll explore the history of Campbell’s Cream of Chicken soup, break down the ingredients that give it its signature flavor, and outline how you can use it to easily make delicious family meals. Read on to solve the mystery of this kitchen classic!
A Little History
Campbell’s Cream of Chicken soup first entered the market in 1934 and quickly became popular during the Depression era as an affordable, filling meal. The creamy soup provided a tasty protein source that was easy for home cooks to whip up.
Over 80 years later, Campbell’s Cream of Chicken remains one of the top selling condensed soups. While the recipe has evolved slightly, it still delivers on the same promise of flavor and convenience Let’s take a closer look at what makes this soup so savory
The Key Ingredients
The unique taste and velvety texture of Campbell’s Cream of Chicken soup come from a mix of ingredients that work well together.
Chicken Broth
The soup starts with a homemade chicken broth. The bones and skin of the chicken are simmered to get flavor and collagen, which gives the broth body.
Chicken Meat
Diced chicken is added to give the soup hearty chunks of protein. Using high quality chicken ensures the meat stays juicy when canned.
Wheat Flour
A touch of wheat flour helps thicken the broth to create the soup’s creamy texture. The starch from the flour allows the soup to coat the back of a spoon.
Cream
What makes it a cream soup? The addition of fresh dairy cream gives the soup a rich, indulgent taste and creamy mouthfeel.
Vegetable Oil
Oils like canola, corn, or soybean oil contribute some fat and richness without overwhelming flavor. They also help incorporate flavors.
Seasonings
Onion, garlic, black pepper and other savory seasonings add layers of flavor without overpowering the chicken.
The Nutritional Value
Campbell’s Cream of Chicken soup can be a healthy choice if it is eaten in moderation as part of a healthy diet.
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Good source of protein—each half-cup serving has about 7 grams of protein from chicken, which is a good source of protein.
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Contains some vitamins and minerals – You’ll get small amounts of calcium, potassium and iron.
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Low in sugar – With only 1g of natural sugars per serving, it can fit into a diabetic-friendly diet.
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High in sodium – Like many canned foods, the soup is high in sodium at 880mg per serving. Those restricting sodium should be mindful.
Tips for Use
Now that you know what’s inside those cans, let’s look at how you can start cooking! Here are some tips:
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Make chicken pot pie – Mix soup with vegetables and shredded chicken then top with pie crust.
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Stuff mushrooms – Fill mushrooms caps with a mixture of soup, breadcrumbs, cheese and bake.
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Quick casseroles – Combine soup, protein, veggies and pasta or rice for fast casseroles.
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Enhance chicken dishes – Use in place of water or broth when cooking chicken thighs, breasts or tenders.
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Give veggie sides flair – Drizzle on top of roasted or steamed vegetables for instant flavor.
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Make sauces – Thin with milk or cream for creamy gravies and pan sauces.
With a little creativity, you can use Campbell’s Cream of Chicken soup in so many meals. It takes convenience cooking to the next level!
Homemade vs. Condensed
While homemade chicken soup made completely from scratch has its merits, there’s something to be said for the convenience of Campbell’s Cream of Chicken soup.
Benefits of condensed:
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Saves prep time – No need to simmer broth, cook chicken, make roux etc.
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Ensures consistent flavor – You know exactly what you’re getting each time.
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Allows customization – Add your own veggies, seasonings, noodles to personalize.
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Has long shelf life – Unopened cans store easily for months in the pantry.
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Is budget-friendly – Canned soup is very affordable per serving compared to homemade.
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Reduces food waste – Make just what you need; use leftovers within 4 days.
Homemade benefits:
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Full control over ingredients – Make it exactly how you want.
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Fresher taste – Home cooked chicken and broth tastes fresher.
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Lower sodium – Control salt content to meet dietary needs.
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Include favorite veggies – Tailor veggies to your taste.
Consider your goals, time and budget to decide whether homemade or Campbell’s fits your needs. Both have their place in cooking!
The Takeaway
Campbell’s Cream of Chicken soup has earned its place as a pantry staple thanks to its versatility, convenience and affordable price point. Now that you know what ingredients create its signature creamy flavor and texture, you can use this soup in all your favorite recipes with confidence.
A blend of chicken broth, meat, flour, cream and seasonings come together to deliver the taste and texture consumers love. While high in sodium, it can be incorporated into an overall healthy diet in moderation. So grab a can and get ready to whip up some delicious family meals!
HOW TO MAKE CREAM OF CHICKEN SOUP
In a small to a medium-sized sauce pot over medium-low heat, melt the butter. Add the flour, pepper, garlic powder, onion powder, salt, and celery seed. Whisk to combine until smooth.
Cook the flour mixture for 1 minute, whisking occasionally. Slowly stream in the chicken broth while constantly whisking to avoid lumps.
Slowly stream in the milk while again whisking constantly. Bring the mixture to a low simmer while whisking often. Allow to simmer for 2-3 minutes until thickened.
Take off the heat until ready to use.
A CONDENSED CREAM OF CHICKEN SOUP SUBSTITUTE
This recipe for condensed cream of chicken soup is so easy! Now, y’all know I don’t have any problems at all with canned cream of chicken soups. I mean a third of the recipes on this site use a can of cream of chicken. But I also understand some folks just like to make things homemade when they can or need something to make in a pinch. I like to try my hand at it too when I have the time, which isn’t as often as I’d like. You can use it in any recipe that calls for cream of chicken soup because it’s thick and creamy. You can also make some tasty soup out of it with just a few extra easy steps.
Cream of chicken soup is a classic, creamy soup made with chicken broth and a combination of herbs and spices. The base of the soup typically consists of flour, butter, and milk or cream. The broth is made from simmered chicken bones and vegetable. Variations can include adding cooked chicken pieces, potatoes, celery, carrots, or other vegetables to create a heartier meal. Cream of chicken soup is often used as an ingredient in many recipes such as casseroles, pot pies, and pasta dishes.
I used 2% milk since that is what we had in the fridge. If you want to make it creamy and super rich, you can use whole milk or half and half in place of the milk. I do not recommend a skim milk though since it just doesn’t have enough fat in it. I have not tried to make this with milk alternatives so can’t say how that would turn out.
Yes, actually, you can. But I recommend adjusting it a bit first. This recipe is for a condensed cream of chicken soup, meaning it needs more liquid to really be a delicious, edible soup. If you want to turn this into an actual soup, you need to add more chicken broth and/or water and milk until it reaches your desired thickness. Note: Chicken broth will give you a stronger flavor while water will dilute that flavor a bit more. It’s your personal preference. And if you want a mushroom version, try my Homemade Cream of Mushroom Soup recipe!.
Great question! For one can of soup, you’ll need to use about 1 ¼ cups of this homemade version. This recipe in its entirety makes enough to replace 2 cans of condensed soup. If you need more, you’ll need to adjust the quantities.
After your soup has cooled completely, transfer it to an airtight container, like a mason jar, and keep it in the fridge for up to 3 days. Keep it longer by adding it to a freezer safe container and freezing for up to 3 months. Allow it to defrost in the refrigerator before using.
Preparing Campbell’s Cream of Chicken Soup from START to FINISH
FAQ
What are the ingredients in Campbell’s cream of chicken soup?
Chicken Stock, Soy Protein Concentrate, Water, Yogurt Extract, Beta Carotene For Color, Vegetable Oil, Wheat Flour, Cream, Chicken Meat, Chicken Fat, Salt, Whey, Dried Chicken, Monosodium Glutamate, Soy Protein Isolate, Sodium Phosphate, Celery Extract, Onion Extract, Butter,
What ingredients are in cream of chicken soup?
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).
What are the healthiest Campbell’s soups?
Bring a Smile to Your SpoonfulHeart Healthy Cream of Mushroom Soup. Heart Healthy Cream of Chicken Soup. Heart Healthy Tomato Soup. Heart Healthy Cheddar Cheese Soup. Heart Healthy Cream of Celery Soup. Heart Healthy Chicken Noodle Soup.
What is a substitute for a can of cream of chicken soup?
Over medium heat combine butter, onion, garlic, milk, heavy cream, and chicken broth in medium sauce pan until combined. Add flour, salt and pepper and stir until it thickens. (About 3 minutes). Just add more flour if you want it thicker.