Customer Reviews

Campbell's Healthy Request Cream Of Chicken Soup, 10.75-Ounce (Pack of 24)

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taste's great and so versatile...my favorite use is as a low-fat convenient substitute for fatty chicken or turkey gravies made from drippings...empty a can of Crm of Chicken into a small pot, no water or milk, warm it up and in a few minutes you have a great gravy for any kind of poultry.

Chicken Soup has a great reputation. It is supposed to calm nerves, and cure anything from the common cold, to cancer. Or so tradition would have one think. I dunno.... Chicken soup never did me any harm, I guess -- but I can't remember it curing anything, either. Though not my favourite soup, I never really disliked it. OK....

My mother makes a clear soup. Soak the chicken, and vegetables, under a low light, in a covered pot, for hours. Then, take the fat off with a ladel. Remove the chicken and vegetables, and serve on a separate platter, (so that just the right amount of chicken stock and vegetables go into each person's soup...or none at all, if desired.)
Not bad!

My own way of making chicken soup is a little simpler. Take chicken meat, (breat, dark meat from the legs, whatever you wish), and cut into small pieces, (the smaller, the better.) Place 1/2 milk, half-water mixture in blender, and slowly add chicken pieces, and mixed vegetables and spices if you wish. After a few minutes, you have a nicely PUREED chicken soup. Also not bad.

However, CAMPELL'S HEALTHY REQUEST CREAM OF CHICKEN SOUP, which I bought to save refrigerator space, (chicken parts have to be refrigerated, this soup does not) -- doesn't taste good, (OR like either my mom's chicken soup, or my own). I suppose this is because "modified food starch", (the second ingredient in this Campbell's soup), was never used by either my mother or myself in OUR
chicken soups. (Has ANYONE ever added modified food starch to their home-made chicken soups, I wonder?). Yes, there are tiny bits of chicken meat in this soup, (fourth ingredient, after chicken stock, modeified food starch, and water)...but very little of these. Most ofthe ingredients come under the heading: Less than 2% of", but I begin to wonder if the "chicken meat" contained in the first section of ingredients, (those above 2%), may be like only 3% or so! In the "2% or less" category are listed both "salt" and "sea salt"....making for perhaps 4% salt, in toto. This is supposed to be a "low-sodium" soup -- but is 410 mgs of salt, (17% of Daily Value), actually a "low sodium" soup? Pehaps, compared to the regular Campbell's soup, (listed at 840 mgs on the label), it is. But NO-ONE I ever knew puts even 410 mgs of salt into any home-made soup. A preservative? Yes. But still too much salt for my taste. VITAMIN E is also a preservative -- and a much healthier one at that. More expensive -- definiely yes. But it would make the soup far more palatable to have 1/2 the salt, (205 mgs), and then adding a little Vitamin E! All I know is that this abundance of salt adds not only somewhat of a danger to my heart, but also a slightly sour taste to this soup. Making it taste, not only sour, but also so very, very UNLIKE the chicken soup I either my mom or I make.

Perhaps the regular, Non-Healthy Request Chicken Soup by Campbell's is better. I'll get one or two cans from my local supermarket and see, before I buy 24 via Amazon, (which is what I should have done, before buying this "Healthy Request" Campbell's soup.) Truly, I like their Heathy Request Mushroom and Celery Soups, and don't find their Healthy Request Tomato Soup half-bad. But one can't judge every Campbell's soup by the ones that one likes, it seems. This cicken soup is just too salty and too soury for me ever to buy it again. But it is palatable...JUST palatable. So, yes, I will force myself to finish all twenty-four 10 and 3/4 ounce cans....maybe one every three days or so.
Chicken soup is, after all, supposed to be good for one. Or so they say.

I'm sure this isn't BAD soup. I just wish it tasted better.