Why Is It Called Cream of Chicken Soup? Uncovering the Creamy Mystery

Ever wondered why that comforting, velvety soup in your pantry is called “cream of chicken soup”? I’ve asked myself this question too many times while stirring a pot of this delicious comfort food. The name seems straightforward enough, but there’s actually more to the story than you might think! Let’s dive into the creamy origins of this beloved kitchen staple that has warmed our hearts (and stomachs) for generations.

The Surprising Truth About “Cream” of Chicken Soup

Here’s something that might surprise you – traditional cream of chicken soup doesn’t actually contain cream! I know, I was shocked too when I first learned this Despite its name, the “cream” in cream of chicken soup refers more to the texture and consistency rather than a specific ingredient.

The creamy texture typically comes from a roux – a mixture of butter and flour that thickens the soup. After that, milk or light cream is added to the chicken broth to give it that signature velvety feel we all love. So while the soup may not contain heavy cream as the name suggests the dairy components do create that rich, creamy mouthfeel that inspired the name.

A Brief History: When Did Cream of Chicken Soup Begin?

While creamy chicken-based soups have likely been around for centuries, the condensed canned version we’re familiar with today has a more recent history:

• Early 1900s: Canned soups became increasingly popular in American households
• 1930s: Campbell’s introduced cream of chicken soup to their line of condensed soups
• Post-introduction: The soup quickly gained popularity and became a kitchen staple

According to food historians, Campbell’s was the first company to mass-produce and popularize cream of chicken soup in its condensed form. Early newspaper advertisements from this era contained numerous recipes calling for “cream of chicken soup” as an ingredient, showing just how quickly it became a hit with consumers looking for convenient meal solutions.

Before Campbell’s canned version, various cream-based chicken soups existed, but they weren’t standardized or widely available. The Chinese actually invented chicken noodle soup centuries before, though they called it “noodles in broth” rather than soup.

Decoding the Name: The “Cream of” Classification

The term “cream of” originally indicated that the soup was pureed and had cream added, regardless of the other ingredients. In modern commercial products “cream of” typically means the soup contains cream or some dairy product which is why these soups often carry warnings for those with lactose intolerance.

Campbell’s introduced a whole line of “cream of” soups, including cream of mushroom and cream of celery. So the name “cream of chicken” was partly a way to identify it as belonging to this specific category of soups, rather than just describing its taste.

Key Ingredients: What Makes Cream of Chicken Soup Special?

What actually goes into this beloved soup? While recipes vary, most cream of chicken soups share these core ingredients:

• Chicken broth – Provides the foundation flavor and savory essence
• Cooked chicken – Usually shredded or diced for texture and protein
• Butter and flour – Creates the roux that gives the soup its thickness
• Milk or light cream – Adds that signature creamy richness
• Aromatics – Onions, garlic, celery for depth of flavor
• Herbs and seasonings – Salt, pepper, thyme to round out the taste

Some commercial versions might add cornstarch or other thickeners for consistency, and others might include additional vegetables for texture and nutrition. But the combination of chicken broth, a thickening agent, and dairy is what creates that distinctive cream of chicken soup experience.

Cream of Chicken vs. Regular Chicken Soup: Spot the Difference

People often get confused between cream of chicken soup and regular chicken soup. Here’s how they differ:

The addition of dairy and thickeners gives cream of chicken soup its distinctive smooth, rich texture that makes it perfect for casseroles and other recipes, while regular chicken soup remains lighter and clearer.

Nutritional Profile: What’s in a Serving?

Since recipes vary widely, the nutritional content of cream of chicken soup can differ quite a bit. However, a typical 1-cup serving of condensed cream of chicken soup contains approximately:

• 180-250 calories
• 15-25g carbohydrates
• 5-10g protein
• 10-15g fat
• 800-1200mg sodium

Being cream-based, this soup naturally contains more calories, carbs, and fat than broth-only chicken soups. However, it does provide protein from the chicken and potentially vitamins depending on what vegetables are included. The sodium content is something to watch, especially in canned varieties which tend to be quite high.

Popular Uses: Beyond Just Soup

One of the reasons cream of chicken soup has remained so popular is its incredible versatility. Here are just some of the ways people use it:

• Casseroles – Mix with veggies, rice, pasta for easy baked dishes
• Pot pies – Creates a perfect creamy base under flaky crusts
• Gravies and sauces – Blend with pan drippings for quick gravy
• Creamy soups – Add ingredients to transform into heartier soup varieties
• Dips and spreads – Heat with cream cheese for appetizers

With these endless possibilities, it’s no wonder cream of chicken soup continues to be a staple in kitchens across America!

Make Your Own Cream of Chicken Soup: A Simple Recipe

Wanna try making your own cream of chicken soup from scratch? It’s actually pretty easy! Here’s a simple recipe I love:

Ingredients:

• 3 tablespoons butter
• 1 onion, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1-2 cups cooked chicken, shredded or diced
• 1 cup milk
• Salt, pepper, and seasonings to taste

Instructions:

1. Melt butter in a pot over medium heat. Add onion and garlic, cooking for 2-3 minutes until translucent.
2. Whisk in flour and cook for about 2 minutes to make your roux (this prevents that raw flour taste).
3. Gradually whisk in chicken broth, stirring constantly to prevent lumps from forming.
4. Add your cooked chicken and milk. Season with salt, pepper, and herbs as desired.
5. Simmer for 10-15 minutes until soup thickens slightly. Adjust consistency if needed.
6. Serve hot and enjoy your homemade cream of chicken!

Making it yourself lets you control the ingredients and customize the flavors while still achieving that irresistible creamy texture we all love.

Health Benefits of Chicken Soup

While cream of chicken soup might not be the lightest option out there, chicken soup in general does offer some health benefits:

• Provides hydration, especially important when sick
• Contains nutrients from chicken and vegetables
• The warm broth can help soothe sore throats
• May help thin mucus during colds
• Offers comfort and psychological benefits

When made with quality ingredients and moderate amounts of dairy, cream of chicken soup can be part of a balanced diet. Just watch portion sizes and sodium content, especially with canned varieties.

Why We Love Cream of Chicken Soup

There’s something special about cream of chicken soup that keeps us coming back for more. Here’s why we just can’t get enough:

• Comforting and nostalgic – Reminds many of us of childhood and simpler times
• Creamy and rich – The satisfying, indulgent texture is hard to resist
• Savory and delicious – That classic chicken flavor never disappoints
• Simple and versatile – Works in countless recipes
• Warm and soothing – Perfect for cold days or when feeling under the weather

For these reasons and more, cream of chicken soup remains a beloved staple in kitchens across the country. Understanding its origins only deepens our appreciation for this classic comfort food.

The Bottom Line

So why is it called cream of chicken soup? Simply put, it’s a chicken-based soup with a creamy texture, typically achieved through a combination of roux and milk rather than actual heavy cream. The name has more to do with the soup’s consistency and its classification in the “cream of” soup family than its specific ingredients.

Tracing its origins back about a century reveals how companies like Campbell’s popularized this creamy concoction and made it a convenient kitchen staple. The simple combination of chicken broth, thickeners, and dairy creates that signature texture and taste that continues to satisfy generation after generation.

Next time you open a can or simmer a batch on the stove, you can appreciate the fascinating history behind each spoonful. Just add a sprinkle of pepper and maybe some crackers on the side, and enjoy this creamy chicken classic that’s earned its place in culinary history!

What’s your favorite way to use cream of chicken soup? I’d love to hear your recipes and ideas in the comments below!

Cream of chicken is a thick, rich soup or sauce made from chicken stock, cream or milk, and flour, which acts as a thickening agent. It often contains pieces of chicken and seasonings and is widely used as a versatile ingredient in recipes like casseroles, pot pies, and sauces, or as a convenient, flavorful base for various dishes.

Yes, cream of chicken soup contains actual chicken, which can be tender pieces of chicken meat, dried chicken, or chicken fat, as listed in the ingredients of products like Campbell’s Condensed Cream of Chicken Soup.