Uncovering the Creamy Origins: Why is it Called Cream of Chicken Soup?

Cream of chicken soup – the name evokes memories of childhood sickness and mom’s comforting cooking. This creamy, savory soup has graced family dinner tables for generations, but have you ever wondered why it’s actually called cream of chicken? As it turns out, the origins of this classic soup reveal some intriguing history and culinary secrets.

In this article, we’ll explore the background behind cream of chicken soup to uncover why this beloved dish got its name We’ll also highlight some key ingredients, look at nutritional information, and provide recipe ideas to bring this cozy classic to your own kitchen So grab a spoon and let’s dive in!

A Look Back: The History of Cream of Chicken Soup

While creamy soups made with a chicken base likely existed before the 20th century, condensed canned cream of chicken soup as we know it traces its origins back to the 1910s and 1920s. This is when companies like Campbell’s began mass-producing canned soups and popularizing cream-style soups like cream of mushroom and cream of celery.

According to food historians, Campbell’s first introduced cream of chicken soup sometime in the early 1930s It quickly joined the ranks of other cream-based canned soups and became a hit with consumers looking for quick, comforting meals. Newspapers from the era contain plenty of recipes that call for “cream of chicken soup” as an ingredient, showing its early widespread appeal

So while cream-based chicken soups predate the 1900s it was companies like Campbell’s that first canned and mass-marketed the thick, creamy “cream of chicken” soup we still enjoy today. Its convenience and versatility as an ingredient made it a staple in American households within decades of its debut.

Decoding the Name: Why “Cream” of Chicken?

The name “cream of chicken soup” is actually a bit misleading – while cream-based, traditional recipes don’t contain dairy cream. Instead, the trademark creamy texture comes from making a roux with butter and flour. Milk or cream is then added to the chicken broth to finish the soup.

The use of milk or cream gives the soup a rich, velvety mouthfeel associated with creamy soups. Cream also helps temper the broth’s saltiness and infuses it with subtle sweetness. The end result is a lush, indulgent soup that’s still lighter than ones made with heavy cream.

So while cream of chicken soup contains no actual cream, the dairy gives it a creamy mouthfeel and flavor that inspired the name. The rich consistency and savory chicken flavor made it the perfect base for casseroles, pot pies, and other creamy chicken dishes over the years.

Key Ingredients: What’s in Cream of Chicken Soup?

Though recipes can vary, most cream of chicken soups contain a few core ingredients:

• Chicken broth – Provides the base flavor and savory essence

• Cooked chicken – Shredded or diced chicken adds hearty texture

• Butter and flour – Work together to form a roux for thickness

• Milk or light cream – Adds creamy richness and mouthfeel

• Aromatics – Onions, garlic, celery, etc. enhance flavor

• Herbs and seasonings – Salt, pepper, thyme etc. round out the flavors

Some brands add corn starch or other thickeners for consistency. Others pack in extra veggies for texture. But the core ingredients of broth, chicken, a roux and cream unite to create the quintessential cream of chicken soup experience.

Nutritional Profile: What’s in a Serving?

Since recipes vary, nutrition facts for cream of chicken soup can range quite a bit. However, a 1 cup serving of a classic condensed cream of chicken soup contains approximately:

• 180-250 calories

• 15-25g carbs

• 5-10g protein

• 10-15g fat (mostly from butter and cream)

• 800-1200mg sodium

As a cream-based soup, cream of chicken packs more calories, carbs, and fat than a broth-only chicken soup. But it provides protein from the chicken and can pack a vitamin punch depending on added veggies. Just watch sodium levels, especially in canned varieties.

Cooking with Cream of Chicken Soup: Recipe Ideas

From casseroles to gravies, cream of chicken soup is an extremely versatile ingredient. Here are just a few ways to put it to delicious use:

• Casseroles – Mix with veggies, rice, pasta or potatoes for an easy baked dish

• Pot pies – Use as the creamy base under chicken and veggie fillings

• Gravies and sauces – Blend with pan drippings for perfect gravy or sauce

• Soups – Incorporate rice, veggies and spices for extra flavor

• Chowders – Turn into a hearty corn or potato chowder

• Dips and spreads – Heat and blend with cream cheese for a creamy dip

With endless possibilities, cream of chicken soup can take your cooking up a notch. Feel free to get creative!

Homemade Cream of Chicken Soup

Want to make cream of chicken soup from scratch? Here’s a simple recipe:

Ingredients:

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

Instructions:

1. Melt butter in a pot over medium heat. Cook onion and garlic for 2-3 minutes until translucent.
2. Whisk in flour and cook 2 minutes more to make a roux.
3. Gradually whisk in chicken broth, stirring constantly to prevent lumps.
4. Add cooked chicken and milk. Season with salt, pepper and other herbs/spices as desired.
5. Simmer 10-15 minutes until soup thickens slightly. Adjust consistency if needed.
6. Serve piping hot and enjoy your homemade cream of chicken!

This from-scratch version lets you control the ingredients and flavors while still achieving that irresistible creamy texture. Adjust herbs, spices, veggies and creaminess to suit your tastes.

Why We Love Cream of Chicken Soup

However you make it, there’s no denying the enduring appeal of cream of chicken soup. Here are a few reasons we just can’t get enough:

• Comforting and nostalgic – Transportive taste of childhood and simpler times

• Creamy and rich – Satisfying, indulgent texture and mouthfeel

• Savory and delicious – Classic chicken flavor punch

• Simple and versatile – Easy addition that elevates countless dishes

• Warm and soothing – The perfect food for chilly nights or feeling under the weather

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

The Bottom Line

Cream of chicken soup has cemented itself as an American classic thanks to its creamy luxuriousness and uncomplicated chicken flavor. While its name may be a bit misleading, the reasons why we call it cream of chicken soup are now clear.

Tracing its origins back a century reveals how companies like Campbell’s popularized this creamy concoction and made it a convenient kitchen staple. Core ingredients like broth, chicken, roux and milk come together to create its signature texture and taste that still satisfies today. Versatile and nostalgic, it’s no wonder cream of chicken remains one of the most popular canned soups generation after generation.

So the next time you crack open a can or simmer a batch on the stove, you can appreciate the fascinating history in each spoonful. Just add a sprinkle of pepper and a side of crackers, and enjoy this creamy chicken classic.

Yes, cream of chicken soup typically contains chicken. It’s made with chicken broth and often includes pieces of chicken meat, either shredded or diced.

Campbell’s is most closely associated with popularizing cream of chicken soup, particularly through their condensed canned soup products.