Homemade Cream of Chicken Soup -- perfect for recipes! (2024)

FAQs

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

Add Acid. There's a reason why "acid" made it into the title of Samin Nosrat's popular cookbook-turned-Netflix-series Salt Fat Acid Heat. It's an essential component to perk up the flavors in nearly any savory recipe. Try a squeeze of lemon or lime or a splash of vinegar to brighten a dull-tasting canned soup.

Cool the puree first, or warm the cream, and “add the cream just before serving, if possible.” Traditionally, cream soups are seasoned with salt and white pepper — never black pepper — so that the color of the soup is not marred by flecks of black, Kent said. But some recipes ignore this rule.

Add Something Creamy

Possibilities include cream, coconut milk, yogurt, or even pureed avocado. If you choose coconut milk, be aware that it will impart a sweet, coconut flavor, which might not be right for every soup. Yogurt will add tanginess.

Depending on the soup's flavor profile, you could shake in some cumin or red pepper flakes. Go green: Add some spinach or chopped kale or pesto. Get zesty: A squirt of lemon juice or zest could brighten up an otherwise flat soup. Starchy things: Homemade croutons, crushed tortilla chips, or oyster crackers.

The simple addition of one or two whisked eggs — stirred one way into a simmering pot of chicken noodle soup — helps bring out more of that natural chicken flavor and volatile flavor compounds that may have been lost in the process of canning.

A: The white specks are chicken fat. While we try to skim off all of the fat, it's difficult and we don't always get it all., but don't worry! The chicken fat will melt when heated and is safe to consume.

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.

Chicken Stock, Modified Cornstarch, Vegetable Oil, Wheat Flour, Cream, Chicken Meat, Chicken Fat, Contains Less Than 2% Of: Salt, Whey, Dried Chicken, Monosodium Glutamate, Soy Protein Concentrate, Water, Yeast Extract, Natural Flavoring, Beta Carotene For Color, Soy Protein Isolate, Sodium Phosphate, Celery Extract, ...

Fat-free half-and-half or low-fat milk would most likely curdle. You need to be careful even with the cream. If you started the soup with broth, stock or water, I would wait until the end to add the cream. You can warm the cream, or “temper” it, which is what I do.

Cream is used to add richness to soup, as the extra fat makes it delicious. Be sure not to bring it to a boil, but rather, add it in at the last minute before serving. The best item to thicken a soup is some sort of starch, whether from flour, cornstarch, arrowroot, or even a lot of potatoes.

What thickens cream soup? ›

Method 1: Whisk in a slurry of cornstarch or flour

Flour and cornstarch are both pantry staples, and they work great as thickening agents thanks to their water absorption abilities, which increase when heated. Not only is it as simple as making a quick slurry, this method also won't impact the flavor of the soup.

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.

Corn Starch

This completely versatile starch is used in savory and sweet dishes alike: gelatinizing fruit pie fillings or thickening your hefty, stick-to-your-bones soups.

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.

Campbell's puts way too much sodium in their soups as it is, so I add nothing extra. But I do add a bit of fresh ground pepper. My main seasoning boost comes from the grated parmesan at the serving time. Parm adds a real unami taste boost to the soup that takes it to another level.

Fresh Herbs:Add fresh herbs like parsley, dill, or cilantro just before serving for a burst of fresh flavor. Citrus Zest:Grate the zest of a lemon or lime into the soup just before serving to add brightness. Ginger and Turmeric:Add grated ginger and a touch of ground turmeric for warmth and depth of flavor.