Cans of cream of chicken soup are a quick and easy way to make a meal, but they can be used for so much more. This soup can be incorporated into many recipes to provide moisture, texture, and flavor.
If youve never used canned cream of chicken soup, this is a condensed food that is extra thick and rich because it contains less water than cream soup prepared from scratch. This isnt meant to be eaten straight out of the can; instead, youre supposed to add a liquid like water, cream, or broth to the soup, and warm it through. Often, the packaging will instruct you to fill the can with liquid then add it to the soup for an even proportion of dilution. Its worth noting that several types of canned cream of chicken soup are on the market. These days, you can find low-sodium and gluten-free options, which are ideal for people with dietary restrictions.
After adding cream of chicken to your collection of canned soups that you should always keep in your pantry, try these unique ways to use it in varied recipes. This product is very flexible and can be used to make a lot of different dishes, like casseroles, meatloaf, enchiladas, dips, and more.
Cream of chicken soup has been a beloved comfort food staple for generations, known for its velvety texture and savory chicken flavor. But have you ever wondered – what does cream of chicken soup actually taste like? In this article we’ll embark on a journey through the nuanced flavors of this classic soup, looking at its key ingredients and preparation methods that create its distinctive taste and aroma.
A Brief History of Cream of Chicken Soup
Cream of chicken soup was first made in the late 1800s as a hearty way to turn simple ingredients like chicken broth and cream into a filling meal. It quickly became a favorite easy and comforting dinner choice in North America and Europe. Over the years, there have been many regional variations, such as versions in France with herbs and ones in Thailand with coconut milk. It’s still mostly chicken and cream, though, which makes this soup classic and interesting.
The Foundation – Chicken Broth
The base of any great cream of chicken soup is a robust chicken broth, made by simmering chicken bones, meat and vegetables for several hours This extracted essence of chicken provides a rich, concentrated flavor and savory umami backbone that distinguishes it from a simple broth The higher gelatin content from the long simmering gives the broth a silky, mouth-coating texture. Without a properly made broth, the soup would lack its distinctive chicken taste.
The Creaminess – Dairy
What transforms simple chicken broth into the distinctive cream of chicken is the addition of dairy – typically heavy cream or milk. The dairy provides a luxurious velvety smoothness to each spoonful, rounding out the sharper poultry notes. Different types of dairy impact the flavor – heavy cream adds a more indulgent, buttery richness, while milk provides a lighter sweetness. Getting the right cream-to-broth ratio helps balance the creaminess with the savoriness.
The Aromatics – Vegetables and Herbs
No cream of chicken soup is complete without flavorful aromatics. The classic mirepoix of onions, carrots, and celery adds a hint of sweetness when sautéed before being added to the broth and simmering. Garlic, thyme, parsley and bay leaves further elevate the taste. The vegetables also have natural starches that help the broth get thicker. Their aromas infuse the entire soup with depth and fragrance.
The Seasonings – Salt, Pepper and Beyond
Proper seasoning brings all the ingredients together harmoniously. Salt and pepper are essential to balance out the flavors. But don’t stop there—a little nutmeg or cayenne goes well with the chicken. You can change the flavor by adding your favorite dried herbs and spices. For example, garlic powder, onion powder, and paprika all taste great in cream of chicken soup.
The Preparation – Techniques Matter
How the soup is made has a big effect on how it tastes and feels when it’s done. Low and slow simmering lets the flavors of the ingredients really come through. Adding the cream at the right time prevents curdling. Leaving the soup uncovered near the end cuts down on the extra liquid for a smooth texture. And avoiding the urge to add too much flour keeps the flavors pure and unaltered.
Putting it All Together
When crafted with care using quality ingredients, what does cream of chicken soup taste like? In a word – soul-warming. Each spoonful delivers a symphony of flavors – the savory richness of chicken, the velvety creaminess from dairy, hints of sweetness from vegetables, and depth from aromatics and herbs. The final result is a bowl of soup that’s satisfying yet delicate, simple yet complex. No wonder it has remained a perennial favorite for generations.
So next time you crack open a can or simmer up a pot of this classic soup, appreciate all the nuanced flavors in every spoonful. Cream of chicken soup is the ultimate hug in a bowl that promises comfort with its classic taste and aroma. Just add a few crackers or crusty bread and enjoy this warm, flavorful journey in your mouth!
Frequently Asked Questions About Cream of Chicken Soup Flavor
Here are answers to some common questions about the taste and uses of cream of chicken soup:
What makes some cream of chicken soup taste bland?
Using low-quality chicken broth, insufficient seasoning, undercooked vegetables, and subpar dairy products can lead to a bland, uninspiring flavor. Many commercial varieties also over-rely on thickeners, compromising the taste.
How can I enhance the flavor of canned cream of chicken soup?
Sauté aromatics like onions and garlic in butter before adding the soup and some extra chicken broth. Add fresh or dried herbs, lemon juice and shredded chicken or veggies for more depth.
What spices complement cream of chicken soup?
Besides salt and pepper, try thyme, parsley, celery seed, bay leaf, garlic powder, onion powder, cayenne and nutmeg. Experiment with different blends to find your favorite.
Can I make cream of chicken soup without heavy cream?
Yes, use whole milk, half-and-half, Greek yogurt, pureed potatoes or cauliflower instead. Just adjust the consistency as needed.
What are some common uses for cream of chicken soup?
It’s a versatile ingredient in casseroles, pot pies, pasta bakes, sauces and gravies. The creamy base adds richness, moisture and flavor.
Are there any popular variations?
Try versions with mushrooms, broccoli, corn, peas or mixed veggies. You can also make chicken pot pie or stroganoff soup using the cream of chicken as a starting point.
Can I make cream of chicken soup more healthy?
Use lean chicken, low-sodium broth, less cream, and lots of vegetables. Avoid thickeners like flour or cornstarch. Homemade beats canned for controlling ingredients.
So now that you know exactly what flavors blend together in cream of chicken soup, you can truly appreciate the taste and aroma of this comforting classic! Whether enjoyed on its own or incorporated into recipes, it promises a soul-warming and savory flavor journey.
Turn canned cream of chicken soup into a rich dip
When it comes to easy dips, you can always count on creamy ingredients to save the day. Think mayonnaise, sour cream, yogurt, and cream cheese. Simply mix two or more of these ingredients together, add herbs and seasonings for flavor, and youve got yourself a satisfying dip for crackers, chips, and vegetables. Its the ultimate party dish, whether youre serving finger foods or curating a grazing board.
The next time youre looking to make a quick dip, consider using canned cream of chicken soup. The thick soup makes a great base for a dip, especially when mixed with sour cream or softened cream cheese. Since the soup is already seasoned, you can leave it as-is or amp it up with additional herbs.
For something chunky and hearty, fold in chunks of chicken breast for a protein-packed dip. The best part? Any leftover dip can be used as a spread on sandwiches or wraps.
Flavor homemade fried chicken
It might sound strange, but canned cream of chicken soup is the unlikely key to juicy fried chicken. Not only will it add a punch of flavor, but the additional liquid will pave the way for moist chicken. The trick is to combine the cream of chicken soup with the liquid portion of your coating, which will likely be buttermilk or egg, depending on your recipe. Keep in mind that a little goes a long way; if you use too much canned soup, you may end up with soggy fried chicken.
A splash of hot sauce or a pinch of your favorite herbs can give the soup a more interesting flavor. Black pepper, parsley, dill, and oregano are classic choices, but feel free to experiment with seasonings you have at home. There is one catch, though: canned cream of chicken soup usually has a lot of salt in it, so don’t add salt to the mix.