Another First World Problem: The Decline of Campbell's Soup
 

OK, while not the gas crisis or similar, but more to the point of delivering less and less to the consumer over the last decade while still relying on the 'name', charging more.......

We don't often eat canned ( condensed ) soup, but when we do (insert confident old guy) we buy / keep a bunch of Campbell's soup in the pantry, all different flavors. I've noticed that starting in the last ten years or so, the soups main ingredients are smaller, the stock thinner, along with less taste. Shocking I know.

In particular, during the pandemic, we consumed more soup than usual and really noticed even further decline. Well, tonight we opened 2 cans of creamed chicken and it was impossible to see any chicken at all. It was so devoid of flavor we kept adding salt and pepper until it basically tasted like chicken flavored, salty skim milk. Neither of us finished it. We're done.

Problem with well known higher end canned soups like Progresso, they have very high salt and nitrate levels. Great for taste, but very unhealthy. On our next trip to Wegman's, we're going to look at their house brand canned, condensed soup and check the ingredients for reasonably healthy options......

Campbell's was once a really good option, all of their offerings were at least tasty, buy a bunch, save for a rainy day or hurried meal choice on a school night. But it's just awful now. As I'm writing, I can see the now famous pic of a bunch of men standing around a giant vat in the 1920's, stirring Campbell's soup with boat oars.....

Stay tuned, over and out ......off my soapbox

I stoppped eating Cambells after I found MSG in a lot of it. That stuff rips through my gut like a knife for some reason. Amy's brand at WHole Paycheck is my go-to now. Their mushroom bisque is really good.

Been a while but I keep a couple cans of Progresso or the store brand equivalent in the cupboard. Just for the times I don't want a full meal.

I have a can of Cream of Mushroom from Campbells in the pantry. I use it when I make a shepherd's pie and that's it.

My go to soup is by Pacific and it comes in a box, not a can. Really good soup. Costs about 3 or 4 bucks a box, but like you said, Progresso has way too much salt and Campbells is awful.

My favorite soup is split green pea soup.
I buy a bag of split peas and make it from that. Add ham or sausage....yumm!

Well I thought I was the only one in the world who did. :D I guess there are two of us now.

^^^ The trouble is....I can't stop eating the stuff.
No other soup does that to me.

I buy Progresso soups Campbells is too salty for me.

Not what you were looking for but soup can be so easy to make at home, I can’t remember the last time I bought a can of it.

Chicken noodle soup, boil veggies of your choosing in vegetable stock, add shredded rotisserie chicken and pasta. Simmer until pasta is tender.

Grab soup veggies from grocery produce aisle, rough chop and boil in veggie or chicken stock. Purée with immersion blender or transfer to a stand blender. Put back in pot and season to taste.


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One ten point eight oz can of Campbell's Cream of Mushroom is pushing 2,000mg sodium.

That is enough to set your heart racing without MSG.

With MSG it's death in a frikkin can.

Don't ever buy that shiet again. Ever.

You need to watch a few youtube videos on this crap.

Eff Campbells.

Please tell me that’s a sick joke.
Beef broth, use beef broth…

That or beef and barley - which cooks faster than split pea.

You can also use (crisped) bacon crumbled on top if you don’t have ham handy. My kids prefer it that way.

Ha, good trick!

I'll let you in on a little secret. I make the most amazing chicken pie and no one knows why it's so good. What I do is cook the chicken thighs on the BBQ, cut them up and mix it in with a can of (it must be) Cambell's condensed chicken soup. Reduce that then make the pie with it.

I guess all the salt, MSG, magic herbs and spices get less concentrated when mixed with the chicken and pastry.

Well, I know there’s at least 3 :D

Brown some boneless chicken breast strips in an electric skillet, add 2 cans campbells cream of shrimp soup with one can of half and half, simmer for 30-45 minutes then serve over rice. Dad called it "Shrimp Chicken". He made it with 3 cans at 2400mg sodium per can. Sunday lunch every other Sunday for years. Had a triple bypass at age 80, lived to 98 and had my sister covertly supply him with salt shakers while in hospice care.

Awesome soup is so easy to make, no excuse for eating canned.

I would try this....sounds tasty.

I've made soup with the dry-mix packages using frozen chicken stock and a whole bunch of fresh veggies such as broccoli onions peppers etc. And bacon. Must have bacon. Usually.
Slow cook to retain vitamins and set a timer.

Those mixes are full of salt and probably MSG.
You can use a quarter of the mix or less. Whatever works. Just enough to taste it.
Add other spices as well. Garlic. Onion. Butter. Half n half near the end. Small amounts of HerbDeProvence needs a lot of cooking time. Rosemary and chicken go hand in glove.

Tomato once a month is enough for me. Grilled cheese sandwich of course.

we are going to find a bunch of these convenience food items dying off.

contrary to popular opinion, the new generation isnt interested in food of convenience, but in making food tastier and better.