Missing chicken soup

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Last night, due to lazyness, I opened a can of Cream of Chicken Soup for supper; Food Lion brand (a.k.a. Kash & Karry); after simmering the soup (?)I noticed a lack of chicken. I put the soup through a strainer, there was less than a third of a sewing thimble full of chicken in the entire can. Why are they allowed to even use the word chicken on the label? The list of ingrediants read suspicously clost to what you would use to patch a volcano. If I were able to raise chickens I would, heart condition does not allow it. We definantly need tighter food label regulations. By the way, that one can has almost 40% of daily salt needs.

-- mitch hearn (moopups@citlink.net), January 22, 2002

Answers

I think its actually Cream of Chicken Flavor soup.

When I was pregnant, I had a terrible time with water retention andI had to be on a very low salt diet-I was astonished by how much salt was in packaged food. I rarely buy canned soup-I make it in big kettles and freeze small portions

-- Kelly(KY) (homearts2002@yahoo.com), January 22, 2002.


Dear Mitch,

I went to cubbord and pulled out a can of cream of celery, I really know I should not be useing this stuff, but do occasionally, The ingredients that are really bad for us and especially heart patients are the partially hydrogenated soybean oil, and the margarine, which is also hydrogenated fat,Then we have the monosodium glutamate which is msg. and of course the salt, on this can there is 890 mg per serving,so that makes 1780 per can,as there is two servings per can. Does any one out there know how to make cream of celery soup. I just gave up useing it.

-- Irene texas (tkorsborn@cs.com), January 22, 2002.


I don't know how to calculate the salt content of this recipe but it did say it was lower in salt, and certainly I know it cuts the fat out. It is a dried mixture that you add water to to create any "cream of" soup. I hope you like it as much as we do:

2 cups powdered nonfat milk 3/4 cup cornstarch 1/4 cup instant chicken bouillon 2 TBSP. dried onion flakes 1 tsp. basil leaves 1 tsp. thyme leaves 1/2 tsp. pepper

Combine all ingredients, mixing well. Store in an airtight container until ready to use. To substitute for one can of condensed soup: Combine 1/3 cup of dry mix with 1-1/4 cups of cold water in a saucepan. Cook and stir until thickened. Add to casseroles as you would the canned product. Makes the equivalent of 9 cans of soup.

-- Katie (homesteader@accessnevada.com), January 22, 2002.


I use Katies mix, also though I have some with a beef broth too-you can get vegetarian bullion also. Then I chop up a little celery for cream of celery or mushrooms for cream of mushroom, and so on....

-- Kelly(KY) (homearts2002@yahoo.com), January 22, 2002.

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