Cream of chicken soup is a versatile and delicious ingredient that can be used in many recipes. But is it good to eat on its own? Let’s take a look at the nutrition, taste, and best uses for cream of chicken soup.
Nutritional profile of cream of chicken soup
Most cream of chicken soups are condensed, meaning the moisture content has been reduced so it takes up less space. This condenses the nutrients as well. Here is the nutrition for a 1 cup serving of condensed cream of chicken soup (approx 1/2 a can):
| Calories | 410 |
|---|---|
| Fat | 12g |
| Carbs | 24g |
| Protein | 15g |
| Sodium | 1500mg |
As you can see, cream of chicken soup is high in calories, fat, and sodium. This is because condensed soups have had a lot of water removed, concentrating the other nutrients. The protein comes from the chicken broth and pureed chicken meat used to make the soup.
Many brands also add flour, hydrogenated oils, and flavorings like onion powder and garlic powder to improve the taste. So in its condensed form, cream of chicken soup cannot be considered a healthy, well-balanced meal option.
Taste and texture of cream of chicken soup
On its own, condensed cream of chicken soup has a very thick, gluey texture. The chicken flavor is mildly savory with subtle notes of onion and garlic. Some describe it as goopy or pasty.
It coats the mouth and can be unpleasant to eat in large amounts without added liquid. The saltiness can also become overpowering when the condensed soup is eaten alone in multiple spoonfuls.
While the creaminess and umami chicken flavor can be appetizing initially, the heavy texture and salty taste make it hard to enjoy cream of chicken soup by itself. Just a few spoonfuls are satisfying, but a whole bowl may be unpalatable.
Best uses for cream of chicken soup
Instead of eating cream of chicken soup plain, it’s best used as an ingredient to add flavor, moisture, and body to recipes. Here are some of the top ways to use canned cream of chicken soup:
Casseroles
Cream of chicken soup is a classic casserole ingredient. Mixing the condensed soup with vegetables, protein, and often pasta or rice helps dilute the thick texture while enhancing the overall flavor. The soup helps bind the casserole ingredients together into a luscious baked dish.
Gravies and sauces
Adding a bit of cream of chicken soup to pan sauces and gravies helps balance out acidity and gives a smooth, creamy texture. It can also thicken up thin liquids.
Soups
Cream of chicken soup adds nice rich, savory flavor to homemade soups and stews. Blending it with broth and veggies provides body and velvety texture.
Chowders
For chowders and bisques, cream of chicken soup adds comforting creaminess and chicken flavor. It can make the dish richer without needing heavy cream.
Stews and braises
A bit of cream of chicken soup stirred into beef, chicken, or veggie-based stews enhances the flavor. It also slightly thickens the cooking liquid.
Rice and pasta dishes
Mixing condensed cream of chicken soup with cooked rice or pasta makes a simple, tasty side or one-dish meal. The creaminess goes nicely with grains.
Dips and spreads
Pureeing cream of chicken soup with sour cream, mayo, or cream cheese creates an easy dip or sandwich spread with lots of savory chicken flavor.
Baking
Using a bit of cream of chicken soup in baked good batters and doughs adds moisture and savoriness. Common additions to breads, biscuits, cookies, and cakes.
Conclusion
Cream of chicken soup can make an convenient shortcut ingredient to add creamy texture and chicken flavor to many dishes. However, drinking or eating the condensed soup plain is unappetizing. The high sodium, thick gluey texture, and intense taste make cream of chicken soup difficult to enjoy on its own in anything more than small amounts.
Rather than eating it alone, cream of chicken soup is ideally mixed into hearty casseroles, gravies, baked goods, and other recipes that benefit from its rich savoriness in moderation. With the right supporting ingredients, cream of chicken soup can be a handy staple of comforting home cooking.