Unraveling Campbell's Chicken Soup Aroma: A Recipe's Secret

Campbell's Chicken Soup is a classic comfort food for many. The aroma of this soup comes from a variety of ingredients, including chicken stock, chicken meat, vegetables, herbs, and spices. The chicken stock forms the base of the soup, providing a savoury aroma, while the chicken meat adds a subtle meaty note. Vegetables such as onions, celery, and carrots contribute their own distinct aromas, and herbs like parsley, basil, and thyme add an extra layer of fragrance. Finally, spices such as pepper, garlic, and rosemary give the soup a warm and inviting aroma. The combination of these ingredients creates a comforting and inviting aroma that has made Campbell's Chicken Soup a staple in kitchens across America.

Chicken stock, chicken meat, and chicken fat

The aroma of Campbell's chicken soup is a result of the combination of its ingredients, including chicken stock, chicken meat, and chicken fat.

Chicken stock is a key ingredient that provides the soup's savoury flavour and aroma. It is made by simmering chicken, aromatic vegetables like onions, carrots, garlic, and celery, and herbs in water. The chicken meat contributes to the overall savoury flavour, and its fat adds complexity and enhances the mouthfeel of the soup.

Chicken meat itself has a unique flavour due to various volatile compounds produced during cooking. The Maillard reaction, thermal degradation of lipids, and interactions between these two reactions play a significant role in developing the flavour and aroma compounds of chicken meat. The Maillard reaction occurs between amino compounds and reducing sugars, resulting in a variety of flavour compounds. Thermal degradation of lipids, especially unsaturated fatty acids, leads to the formation of carbonyl compounds and other volatile aldehydes, which contribute to the aroma of chicken meat.

Chicken fat, or aroma oil, also significantly enhances the aroma of the soup. Aroma oil is created when fat is cooked with ingredients, absorbing their flavours. The fat from chicken, known as aromatic fat, can amplify existing flavours in the soup while also taming other flavours. It adds complexity and improves the mouthfeel, making the soup more indulgent and savoury.

The combination of chicken stock, chicken meat, and chicken fat creates a harmonious blend of flavours and aromas, giving Campbell's chicken soup its distinctive and savoury character.

Vegetable oil, wheat flour, and cream

Vegetable Oil

Vegetable oil is typically highly refined and rich in omega-6 fatty acids. While omega-6 fatty acids are the raw materials our cells use to make inflammatory mediators, the context of a person's diet is important. For example, omega-6 intake in a person who is eating a healthy diet with plentiful omega-3s doesn't seem to be a major issue. Additionally, vegetable oil is often used in less nutritious foods, which could contribute to increased belly fat, a higher risk of heart disease, metabolic syndrome, and even depression. Furthermore, certain processing methods, like deep-frying, can generate harmful compounds in vegetable oils, such as aldehydes.

Wheat Flour

Wheat flour contributes to the aroma of bread, with previous research identifying 24 odorants in bread crusts made from wheat flour. These odorants include ketones, alcohols, esters, and heterocyclic compounds, with the most potent odorant being 2-acetyl-1-pyrroline, which exhibits an extremely low odor threshold. The Maillard reaction, which occurs during baking, is a major source of flavor generation and is influenced by wheat flour's composition, including its sugar and N-containing compound content.

Cream

Cream contains aroma compounds that likely contribute to the overall aroma of Campbell's Condensed Cream of Chicken Soup. While the specific aroma compounds in cream used in Campbell's soup may differ, research has identified aroma compounds in cream that fall into the chemical categories of ketones, esters, and alcohols. These aroma compounds are influenced by several factors, including animal diet, microbial/enzymatic activities, and technological processes such as pasteurisation, sterilisation, and ultra-high temperature treatment.

Salt, yeast extract, and monosodium glutamate

Salt, or sodium chloride (NaCl), is a well-known flavour enhancer. It can increase the intensity of other flavours and aromas in a dish. In the case of Campbell's chicken soup, salt may enhance the savoury notes and meaty aroma contributed by other ingredients, such as chicken stock, chicken meat, and yeast extract.

Yeast extract is derived from the cell walls of yeast and is rich in savoury flavour compounds. It contains natural glutamates, which provide a savoury, umami taste, as well as nucleotides, sugars, amino acids, and other compounds that contribute to a meaty, roasted aroma. The addition of yeast extract to the soup likely enhances the savoury and meaty notes, creating a fuller, more complex aroma profile.

Monosodium glutamate (MSG) is a widely used flavour enhancer that is particularly associated with savoury, umami flavours. It is often added to processed foods to enhance their aroma and taste. MSG is known to give a special aroma to processed foods, and its addition to Campbell's chicken soup likely contributes to its savoury and meaty character. While MSG enhances flavour, its extensive use has been linked to various health concerns, including obesity, metabolic disorders, and neurotoxic effects.

The combination of salt, yeast extract, and MSG in Campbell's chicken soup creates a savoury and meaty aroma profile. These ingredients work synergistically to enhance the soup's overall flavour and make it a comforting and versatile option for consumers.

Natural flavoring, onion extract, and celery extract

Natural flavourings are often derived from plants, herbs, spices, or even animals, and they serve to enhance the taste and aroma of food products. In the case of Campbell's Chicken Soup, natural flavouring is used to intensify the savoury notes of the soup, creating a more robust and appetising flavour profile. This is achieved by using natural substances that amplify the existing flavours in the soup, making it more complex and satisfying.

Onion extract is another crucial component in the soup's aroma. Onions are known for their pungent and savoury flavour, and when extracted, they contribute a depth of taste that is integral to the soup's character. The extraction process concentrates the onion's flavour compounds, intensifying its impact on the overall aroma of the dish. This extract is carefully added to balance the other ingredients, ensuring that the onion's presence is noticeable without being overwhelming.

Celery extract is the final piece of the aromatic puzzle in Campbell's Chicken Soup. Celery has a distinctive, slightly earthy flavour that can enhance the savoury notes of the soup. The extract is created to capture the essence of celery, emphasising its refreshing and herbal qualities. By including this ingredient, the soup takes on a more complex and well-rounded aroma, adding to the overall sensory experience of enjoying a warm bowl of chicken soup.

Together, these three ingredients—natural flavouring, onion extract, and celery extract—work in harmony to create the comforting and familiar aroma of Campbell's Chicken Soup. Their careful combination and measured inclusion in the recipe contribute to the soup's enduring popularity and its place as a trusted pantry staple in kitchens across America.

Spices like basil, garlic, and rosemary

The Campbell Soup Company's Cream of Chicken Soup is a well-known and well-loved pantry staple in many households across America. The soup is a smooth, rich combination of chicken stock, cream, and tender chicken meat, with a variety of ingredients that give it a distinct aroma and flavour.

One of the key ingredients that contribute to the soup's aroma is garlic. Garlic is a strong-smelling bulb that adds a pungent, savoury note to the soup's fragrance. In addition to its aroma, garlic also provides health benefits. It is known for its antimicrobial and antioxidant properties, which can contribute to overall wellness.

Another important spice in the soup's aroma profile is basil. Basil has an earthy, slightly sweet fragrance that complements the other flavours in the soup. It adds a fresh, herbal note to the aroma, creating a more complex and inviting fragrance. Basil is also associated with several health benefits, including anti-inflammatory properties and a high content of antioxidants.

Rosemary, while not listed as an ingredient in the Cream of Chicken Soup, is often used in other Campbell's recipes, such as their One-Pot Basil Chicken Tagliatelle. It has a strong, woody aroma that can enhance the savoury notes of the soup. When combined with other spices like basil and garlic, rosemary can create a heartier and more robust aroma, rounding out the fragrance profile of the dish.

The combination of these spices, along with other ingredients like chicken stock, cream, and natural flavourings, creates a comforting and inviting aroma that has become synonymous with Campbell's Chicken Soup. The fragrance of these spices not only enhances the taste experience but also contributes to the overall appeal and enjoyment of the soup.

Frequently asked questions