Making cream of chicken soup lump free… My patent pending method.
June 24, 2014
One of my favorite foods as a kid was Campbell’s Cream of Chicken soup. My mom and my grandmother used to heat it up for me often, and it always had lumps of soup that didn’t fully mix with the milk that was added to the soup while it cooked. This really didn’t matter to me since I usually loaded up the soup with saltine crackers, but when I was all grown up, I decided to figure out how to make my cream of chicken soup perfect, and lump free.
Here’s the secret.
Empty the soup into a medium sized sauce pan, and make sure to get all of the soup out of the can. It’s condensed soup, so it won’t pour out on its own. I like to stir in milk instead of water. This results in a richer, creamier taste. Start out by filling the soup can with milk. Next pour just half of the milk into the soup. Stir the milk into the soup thoroughly. You’ll end up with a thick mixture of soup and milk. Note the lack of lumps. This is core of my secret method. Heat the soup using medium heat setting while you gradually add the rest of the milk. Stir the soup frequently as you continue to heat the soup. Be careful not to overheat the soup since the milk will scald on the bottom of the pan. I like to add a little cracked pepper as I stir the soup.
You can now enjoy your tasty cream of chicken soup lump free. This method also works with cream of mushroom, and Campbell’s Bean and Bacon soup too. I still load them up with saltines