4-6 times a week i strugle with my stomac and for those days i ate vegetable soup with overcooked noodles or i make soggy Ramen best for my stomac i totally feel you with that
I'm also a huge fan of Campbell's condensed soup. I think most of us remember Dr. Mom popping a can whenever we were too sick for school. Nothing beats mom coming in with that hot bowl of soup, a stack of saltines and a cup of hot tea. Chunky takes a close 2nd. Great food to prep with.
when you make homemade soup or chili, freeze the leftovers in those single-serving square Tupperwares...then once frozen, pop them out (sometimes it helps to run water over the bottom of the tupperware), put in a vacuum seal bag and vac seal them. I don't add the noodles to my homemade chix soup when cooking bc they turn to mush when reheating. but add some hard/raw to the vac bag. then just reheat the vac bag (still sealed) in some hot water right from the freezer
@@sowdiem6047 They aren't very expensive anymore, and foods stay good for a year with no freezer burn. Ziploc bags are fine if you only store your food for a month or two.
Rao's has shifted some of their soup production from Canada to the US. Note this one has a USDA seal, while the old ones had the Canadian Maple Leaf seal on the front.
You can't go wrong with Chunky. The problem is, just a several years ago, it was a dollar/can. Now it's doubled, sometimes almost tripled. I don't buy canned soup anymore, making my own soup is more cost-effective.
That is it, exactly. When I was a kid in the 70s and 80s, Campbells red and white soups were about 25 cents a can. Now, almost $2. Which is nuts for what you get, which still needs water. Nowadays, the cheap soup is 3 for a dollar Maruchan ramen, which has a lot more noodles and flexibility to control the sodium if desired. Campbells is not worth the cost. Chunky is much more appealing, of course. But the cost shuts it down.
Chicken noodle soup is my favorite comfort soup. But due to health reasons, I don't always feel like making my own. So I use Lipton dry soup, yeah I know, the sodium, but I make it with less water than it calls for, to make a stronger broth. Love your reviews!
I'm a huge Lipton soup fan! Can't get it where I live now, but I miss it so much!! My favourite way to have it is to add a beaten egg in the last couple minutes of cooking to make it egg drop chicken noodle!
I love the stuff but it's definitely different then what I think of when I think of chicken noodle soup. Lol. Kinda like boxed Mac and cheese and real Mac and cheese. They're both good and have their place but they just aren't interchangeable. lol
Campbell's chicken and stars is my go-to when I'm not feeling well for lunch. It harkens me back to when I was a kid and my mom would make me this with a "gorilla" cheese sandwich!
I haven't tried the Rao's soup. But I absolutely love their sauces. Their marinara sauce is pretty much perfect right out of the jar, aside from a little extra garlic and basil for my own taste, wouldn't change a thing. I also use their pizza sauce when I make pizza, perfect sauce. I am a big Rao's supporter
I never tried Rao's sauces because it was so expensive, but now that I have a Costco account I use up at least a jar a week. My girlfriend made some butter noodles and put a little marinara in it, and it's one of the most amazing things I've ever had.
2:30 the panera soup is considered a fresh product, and water is the first ingredient in broth, as i said in a previous comment, the panera soup is not a canned chicken noodle soup and must be refrigerated, and has a shelf life of only a week or two (perhaps a month but i don't think so, it is in the department next to mine so i don't have to deal with it in produce). water is the first ingredient in stock or broth. don't get it twisted, i am not a fan of their chicken noodle soup, prefer tomato bisque, but they don't do ingredients the same way on "fresh" goods as they do on canned goods.
I don't know how I stumbled on this channel but I fricken love it. Been watching for a few years and thoroughly enjoy every single video. Helped me a lot during these times. Thanks, Mr. Pit.
Been a watcher for years. I really love their recipes, (early era and later too), and it’s just a great variety of reviews, good humor and the whole package!
Great review. I always make homemade chicken noodle soup. But if I want some out of a can I just buy the little red and white can Campbell's. to me it's good. Especially when you have a cold. It's like a miracle worker LOL. Y'all have a good one
water, chicken bullion (I use the kind in the Mexican food aisle), shredded carrot, chopped celery/ finely diced onion, minced garlic, spaghetti noodles, and shredded chicken. Fry the carrots, celery, and onion first then add the noodles and cook for about a minute add the garlic and cook for a minute then add water, chicken bullion, shredded chicken, and the herbs of your choice.
Panera's ingredient list included "Nissin Preparation" which isn't even spelled correctly. For reference Nisin is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative.
his real problem is that panera's isn't canned. it must be refrigerated and only has a shelf life of a week or two. i don't like it myself but this isn't properly compared. i work at a grocery store, it is considered a fresh product. the tomato bisque they do is ok.
I like a basic Chicken Noodle Soup out of a can, but i always use it with a crushed garlic clove per serving cooked in it and some lemon juice added at the end! When it's cold outside, i also throw in a dried hot Chinese chili while cooking.
Campbell's in my opinion have ruined their soups. They've "gloop"-ified them. Especially the creamy ones, but even the chicken noodle soup. They've all been thickened... The creamy soups are inedible now as far as I'm concerned.
What ever happen to Misses Grass's Chicken soup with the golden egg ? Have not seen it for many years now ...Another good one was College Inn brand Ckn . noodle in a jar ?
@@bextar6365 I still buy Mrs Grass chicken noodle but they have stopped putting the golden egg in it. Still a nice light noodle soup but it doesn't have the fat of the old style. Darn. I buy it at Publix.
I really want to know what they hell they did with my childhood favourite split pea and ham soup. Gloopy is a goddamn understatement! There's almost no broth, the peas are hard and crumbly, either undercooked or just OLD and the taste is nothing like I remember any more. What a goddamn shame. At least it's made me stop being lazy and make my own split pea soup again which is 10x better then any canned today, but still dosent live up to my memory of Campbell's Chunky split pea and ham of the past.
My favorite chicken noodle soup recipe is carrots, broccoli cubed, chicken left over from a chicken roast, and farfalle noodles. In addition, I use homemade chicken stock made from bones and chicken fat.
I'm always baffled by chicken soup that are purely leftover chicken and not made with chicken bone broth. I never use any herb on chicken soup because the bone broth would flavor the entire thing, giving it a very pleasant comforting flavor.
I noticed that when you put your canned soup thru the strainer you’re leaving a ton of the broth and the little herbs in the strainer. This could be why sone of these soups don’t taste all that good even though you remembered them differently from past experiences.
Last summer I was spending $1.51 a can for the Chunky at Walmart, I believe it is now $1.91. I am so glad I stocked up on soup at the $1.51 price. Thank you for doing this comparison.
Would be interesting to see what you could do with the cheap, condensed soups. WHen I was in college, we used to buy the big cases of those little condensed cans of hcicken noodle, tomato, or whatever soup we could get from Sam's Club or Costco. We would crack open a few cans, add some pepper or seasoning or sometimes even extra noodles or vegetables to a pot of the stuff to help feed a house of 5 hungry college students who were tired of ramen. I don't shop for bulk too often, but it would be a fun and useful experiment to see a 30-day budget challenge with a bulk purchase or two and some creativity.
I once bought the Safeway brand soup, ate it cold because I was sick and just didn't want to cook, it was amazing COLD, surprised how good it was. It wasn't the "best soup ever made" but it was definitely satisfying when I wasn't feeling well and it really hit the spot with half a sleeve of saltines. And it was just as tasty when I was healthy again. I've eaten it Hot & Cold, but both were surprisingly good (sold next to the Panera soups, never tried Panera). It's been a while since I've been to your channel, but I saw a new video in my feed and decided to stop by 😊. I always enjoy you're videos. Hopefully You & Mrs Wolfepit are doing well 😀
I really like the Progresso & Campbell's best in the chicken noodle soup. I use the chicken & wild rice Progresso soup to make quick tortilla soup. Some good salsa. Crumble up some tortilla chips. Top with avocado chunks add chips as you go. 😋
Rao's should be in Harris Teeter, Wegmans, Publix, Kroger, depending on which ones are in your area. NC is a grocery battleground state. Got to be interesting.
The flavor enhancers are in these soups from MSG, phosphates and others which make it both salty and unhealthy. Lastly what is soy doing in a chicken soup? Xanthin is an emulsifier and thickener made from corn broken down by fermenting a bacteria and corn. Then the use of genetically modified ingredients especially from Campbells. The white meat could be a reformed chicken paste as a couple of ingredient’s are use to bleach dark meat chicken and turkey. Lived in Philadelphia and worked in Camden NJ where Campbells is headquartered and some soups were made there (2002). Saw the unloading of MSG by the ton from rail cars. Still loved seeing the water tower which is made to look like a soup can.
Great vid. Progresso makes some really good stuff. I really like the Hearty Chicken and Rotini. The Lentil soup is pretty good and very filling but low fat. And don't get me started on the yumminess of their Italian Wedding Soup!
Do anyone remember the old Chunky soup that had mushrooms. And the thinner noodles, instead of these thick gummy ones. We ate so many cans of that! None has been the same since.
Sooooo glad you're back... love your blog! Don't know how Panara gets away with low quality at ridiculous prices. On a personal note I do like the Campbells but will get Progresso if its on sale. Then I doctor it up with extra veggies, Parmesan, croutons, and cilantro. Yum! It turns me into one of the Campbells soup kids!!!
I like some of the Rao's soups. I'm in Southeast Tennessee, and last grocery pick up, they were in under $4 here. I reuse the jars, for some home canning, so it's a win-win! But the Progresso light soups are my usual pantry stock. They're not homemade, but certainly tasty enough to do, if I don't want to make soup! Love your videos! Keep making them!!!!
Hello bro.....its been long time since commenting to you but I'm still around lurking in the chat as usual lol. Hope all is well my friend I'm so happy at the progression of your channel. I've been here since almost the start and you most definitely deserve success with it. Looking forward to more, I'll be here watching,learning and making my family eat my attempts at copying your recipes lmao!! Rage
In college i made Campbells condensed chicken noodles soup with a pack of ramen noodles added in. Flavor was amazing and i had a ton of noodles. Great way to make the meal stretch.
Let's be honest, you probably like your own homemade soup the best, and my guess is it probably is better. 👍 One thing I started doing when I retired was actual cooking and I'm glad I did.
As someone who worked at a Panera Bread for a year and a half, I can confirm that the soup you buy in the restaurant and the stuff you buy in the grocery store are the same thing! They get shipped to the restaurant frozen in huge 2 gallon bags that get thawed, brought to a temp in a chamber of hot water, dumped into a hot-table, and anything left at the end of the day gets fridged and heated again for up to 2 days! Next time you're eating that 13$ bread-bowl of overpriced soup, think about what you were doing 2 days ago and enjoy.
I don’t know if my pallet has changed as I get older or if these soups have have drastically changed over the years, but these days the only canned soup I can stand is the Progresso corn chowder.
🙏🏻 I use to work there and the way the cut corners was crazy! I can’t tell you how many times we made stuff missing a lot of ingredients. I actually got fired because I refused to charge someone full price for a meal as they didn’t get what they ordered! I told them when they made that they didn’t add certain ingredients. The lady said ty for telling me can I get a small refund? I said yes you will get the food for free, I went to tell my manager and he said if you give them that meal free don’t come back to work. So I cashed them out and gave the 4 tables I was doing all free food and left. Needless to say they kept my last check and told me never to return! That company is a joke
So, mix a can each of the Campbell's and Progresso? That way you get a better broth along with better everything else? Or add some sage to the Progresso?
Thanks for this!! ❤ I put peas and sometimes mushrooms but always parmesan cheese and that makes everything taste better. ;) I love healthy request Campbell's.
Rao's soup seems expensive because they use some REALLY good ingredients. Even extra-virgin olive oil is on the list so it makes sense as to why it's expensive.
@@susie.goodwin1356 I thought they were fine when I tried it. Rao's only tastes bad if you are used to fast food/MSG, etc, which are chemically designed to be tasty.
I prefer the Progresso soups myself. My favorites are the broccoli cheese and the basil tomato. I get the ones with the toppers for both of my favorites, because it's easier and it's just for one person. Still it's less expensive to buy the Progresso soup with the toppers.
The old stand-by Campbell's Chicken Noodle, Chicken Rice, Chicken Tortilla. Also I sometimes get Lipton's Chicken Noodle dry mix packet boxes (Used to also like the "Cup of Noodles" from Lipton which is seldom available.
I buy family size chicken thighs, debone, roast and make one to two gallons of bone broth every month. For chicken noodle soup, I use frozen veggies and three boneless thighs and cook until chicken is just done then add fresh noodles. Never had leftovers and I don't add salt until I add the noodles. I season with a mix of herbs and garlic that I do myself.
I have never eaten any of those soups. Mainly because I can make my own from scratch. But, I have eaten cheaper condensed cans of chicken & noodle soups and have them in my emergency food plan. Those, I like. Thanks for the video!!
Progresso clam chowder is my go-to comfort food soup. That with some crackers is up in my top 3 favorite budget meals. I know its terrible because of the sodium but it just tastes so good. Have it at least once a week.
I liked your review. I always keep a few cans of this in the cupboard. My go to is the Progresso. I kind of agree with you...but to fix things you must cook it down some. I cook it down almost half. Also put in a dab of butter, a small squirt of Louisiana hot sauce, and a very little smidge of salt and pepper. There's already enough salt in most of these...especially when you cook it down some. Progresso has more broth than the rest so don't feel bad about cooking it down.
The German grocery chain Lidl produces a great canned chicken noodle soup, in my opinion. Try it, if they are in your area. I agree with your opinion on Progresso and Campbell's, though. I live in South Carolina, near the Georgia border, and this grocery chain has only been here a few years. They have great products at a good price!
Our family has always done well by Progresso soups. Plus, the product often being on sale is the reason we'd stockpile them for the cold months. I love your content.
I Live in Daytona Beach Florida... 2 of our Regional Grocery Store Chains..."WINN DIXIE" and "PUBLIX" have BOGO (Buy One Get One Free) Specials on Campbell's and Progresso every 4 - 6 Weeks (they are Rotated)...I go once a Week and Stock Up on the BOGOs...thanks for doing this for Us, the People... God Bless
L.O.L. I did that today with a can of Progresso. I'm a truck driver and I like to have stuff like that so I don't have to eat at fast food places. Carry that and a few cans or bottles of Yoo-hoo, and it makes life simple. Maybe a bag of Fritos BBQ Twists? 😛
Thanks again! I've always been a fan, a subscriber, and always looking forward to your objective, humorous, and thorough reviews...Keep em coming! You crack me up!
Used to be that way growing up. But I haven't had a can of Campbells in my pantry for years. (I believe there are a couple cans of Progresso lurking, however.)
You can stretch just about any flavor canned soup by simmering potatoes in it, adding extra pasta or rice, use what you have and taste for seasoning before serving.
Love everything Rao's. Their pasta sauces don't have added citric acid and their frozen dinners are full of real ingredients, no soy vegetable protein to be found
I mean Campbell's Chunky is the ultimate mass product canned foods. 2 cans can make a meal without the need of watering it down. It's literally open and eat, which is one of the main quality of canned food, the convenience. That shit fed me from middle school to adulthood.
I haven't done so in a while, but one way to make great homemade chicken noodle is to use the leftover bits of one of those rotisserie chickens you get at Walmart or Food Lion. Take the pieces and boil it in a pot of water, maybe even through a bit of packaged chicken broth in there too. Get some cheap egg noodles, celery, carrots and onions and let em simmer for an hour or two. Delicious, and you get the fat and all the good stuff off the bones of the rotisserie pieces.
The last ingredient listed on the Panera soup is "Nissin preparation and spices". I wonder if this is from Nissin Foods that makes "Top Ramen" and Nissin Cup Noodles. So instead of using chicken broth, they are using water and adding a ramen seasoning packet.
I wanted to figure out why the two cheaper soups were better. The cheaper ones have beta-Carotene added to give the broth that almost orange color. The Chunky also contains yeast extract, disodium inosinate and disodium guanylate - and these all act as flavor enhancers like MSG, without putting the word "MSG" on the label. Some people are still scared of MSG, so these other chemicals are used instead with the same effect on flavor. The Progresso uses the same trick, using soy protein isolate, sodium phosphate and maltodextrin. I think some people might consider that using flavor enhancers is kind of cheating, but I'll add soy sauce or MSG for some of my dishes if they need an extra kick.
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The progresso brand has been helping me with morning sickness. The noodles and broth are perfect for settling my stomach.
4-6 times a week i strugle with my stomac and for those days i ate vegetable soup with overcooked noodles or i make soggy Ramen best for my stomac i totally feel you with that
Many congratulations and wish you all the best.
Yeah whenever I get out of chemo and my stomach is messing with me the progresso does the job at helping me keep food down.
@@thevenusofthehardsell :( I really hope you get better and beat it. You got this!
Morning sickness for me is a hangover 😆 so chicken noodle soup is my go to.
I'm also a huge fan of Campbell's condensed soup. I think most of us remember Dr. Mom popping a can whenever we were too sick for school. Nothing beats mom coming in with that hot bowl of soup, a stack of saltines and a cup of hot tea. Chunky takes a close 2nd. Great food to prep with.
Before America realized Covid was coming I bought 500 cans of Campbells Tomato and Mushroom soups. enjoying them to this day. But with a sandwich!
@@itsjohndell 😄
@@itsjohndell Nice. I also had a throne of preps.
Damn you triggered some good memories, I'm walking down memory lane!
@@itsjohndell Did you stack em in a pyramid?
when you make homemade soup or chili, freeze the leftovers in those single-serving square Tupperwares...then once frozen, pop them out (sometimes it helps to run water over the bottom of the tupperware), put in a vacuum seal bag and vac seal them. I don't add the noodles to my homemade chix soup when cooking bc they turn to mush when reheating. but add some hard/raw to the vac bag. then just reheat the vac bag (still sealed) in some hot water right from the freezer
What an awesome tip! Thank you for sharing.
I just took out Irish stew from the freezer from last year. I used old Cool Whip bowls
@@sowdiem6047 yup any of those types work. I just do the vac thing so I can drop the bag in a pot of water on the stove to reheat easy.
@@chip6515 I need to get a food saver vaccum sealer. Yeah Ziploc bags are ok but, nothing like an air tight seal. 🤐
@@sowdiem6047 They aren't very expensive anymore, and foods stay good for a year with no freezer burn. Ziploc bags are fine if you only store your food for a month or two.
Remember a thousand times.
Use the No Yolk brand noodles.
They do not get soggy when sitting in the broth.
I always use no yolk they taste better. 👍
@@Linda-in9ns
Yup! That too!
Thanks for the tip...I didn't know that!
Yes, most definitely!!
Love many,
trust few.
Always paddle,
your own canoe.
Rao's has shifted some of their soup production from Canada to the US. Note this one has a USDA seal, while the old ones had the Canadian Maple Leaf seal on the front.
Rao's home products are all WAYYYYY overpriced except spaghetti sauces.
@@jaysantos536 I agree...very expensive. And I don't like them!
You can't go wrong with Chunky. The problem is, just a several years ago, it was a dollar/can. Now it's doubled, sometimes almost tripled. I don't buy canned soup anymore, making my own soup is more cost-effective.
That is it, exactly. When I was a kid in the 70s and 80s, Campbells red and white soups were about 25 cents a can. Now, almost $2. Which is nuts for what you get, which still needs water. Nowadays, the cheap soup is 3 for a dollar Maruchan ramen, which has a lot more noodles and flexibility to control the sodium if desired. Campbells is not worth the cost. Chunky is much more appealing, of course. But the cost shuts it down.
@@LatitudeSky Ain´t taxes a great thing?
Try the dollar store for the Campbell's or Progresso soups 🍲
Is it metal prices or inflation or what? This used to be so affordable and now I only have it when I visit wealthy people.
The Aldi branded Chucky chicken soup is leaps and bounds better
I've always called Progresso soups "carrot with" soups. Whatever flavor you buy, the carrots are the main thing you taste.
Chicken noodle soup is my favorite comfort soup. But due to health reasons, I don't always feel like making my own. So I use Lipton dry soup, yeah I know, the sodium, but I make it with less water than it calls for, to make a stronger broth. Love your reviews!
I'm a huge Lipton soup fan! Can't get it where I live now, but I miss it so much!! My favourite way to have it is to add a beaten egg in the last couple minutes of cooking to make it egg drop chicken noodle!
I love Lipton too. The thin noodles are the best.
I love the stuff but it's definitely different then what I think of when I think of chicken noodle soup. Lol. Kinda like boxed Mac and cheese and real Mac and cheese. They're both good and have their place but they just aren't interchangeable. lol
You can buy small noodles to add to the extra water which makes it a bit more substantial. WE use Orzo if we can't find small alphabets.
I grew up on that Lipton dry soup, and it was my go-to two years ago when I was laid up with COVID.
Campbell's chicken and stars is my go-to when I'm not feeling well for lunch. It harkens me back to when I was a kid and my mom would make me this with a "gorilla" cheese sandwich!
OMG! I love chicken and stars haven't had it in years,My Mom made it for too 👍
Chicken and stars is amazing. I love the broth!!
What is a gorilla cheese sandwich?
@@freedomspromise8519 , it's what a little kid might erroneously call a "grilled cheese."
@@freedomspromise8519 our silly way of saying grilled cheese
I haven't tried the Rao's soup. But I absolutely love their sauces. Their marinara sauce is pretty much perfect right out of the jar, aside from a little extra garlic and basil for my own taste, wouldn't change a thing. I also use their pizza sauce when I make pizza, perfect sauce. I am a big Rao's supporter
And their Alfredo, throw in some Cajun spice with it and it’s just AMAZING
I never tried Rao's sauces because it was so expensive, but now that I have a Costco account I use up at least a jar a week. My girlfriend made some butter noodles and put a little marinara in it, and it's one of the most amazing things I've ever had.
guess what they were just bought by cambells soup for 2.7 billion
So happy you made this video. I thought I was going crazy wondering if anyone actually pays that much for these soups.
2:30 the panera soup is considered a fresh product, and water is the first ingredient in broth, as i said in a previous comment, the panera soup is not a canned chicken noodle soup and must be refrigerated, and has a shelf life of only a week or two (perhaps a month but i don't think so, it is in the department next to mine so i don't have to deal with it in produce). water is the first ingredient in stock or broth. don't get it twisted, i am not a fan of their chicken noodle soup, prefer tomato bisque, but they don't do ingredients the same way on "fresh" goods as they do on canned goods.
Panera sucks.
@@Linda7647 hah got em
I've been very impressed by this series. It is such a kind thing to share such good advice to those struggling. I hope this channel grows.
I don't know how I stumbled on this channel but I fricken love it. Been watching for a few years and thoroughly enjoy every single video. Helped me a lot during these times. Thanks, Mr. Pit.
Been a watcher for years. I really love their recipes, (early era and later too), and it’s just a great variety of reviews, good humor and the whole package!
Great review. I always make homemade chicken noodle soup. But if I want some out of a can I just buy the little red and white can Campbell's. to me it's good. Especially when you have a cold. It's like a miracle worker LOL. Y'all have a good one
It’s comforting because it’s what Mom fed you when you were a little kid home sick from school.
@@tammyjo6056 you're absolutely right. And it's still good. Have a good one
@aDg 2k18 yep you're right lol. works every time have a good one
@aDg 2k18 OJ kills.
Yup, I always add a dash of crushed garlic, crushed red pepper, lemon juice and honey. My mom used to call it Jewish Penicillin.
water, chicken bullion (I use the kind in the Mexican food aisle), shredded carrot, chopped celery/ finely diced onion, minced garlic, spaghetti noodles, and shredded chicken. Fry the carrots, celery, and onion first then add the noodles and cook for about a minute add the garlic and cook for a minute then add water, chicken bullion, shredded chicken, and the herbs of your choice.
If this were a video about making Chicken noodle soup, great. There are a thousand recipes on here. Where do you store it when your freezer is full?
Panera's ingredient list included "Nissin Preparation" which isn't even spelled correctly. For reference Nisin is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative.
Sounds like your describing a Star Trek episode instead of chicken soup.
his real problem is that panera's isn't canned. it must be refrigerated and only has a shelf life of a week or two. i don't like it myself but this isn't properly compared. i work at a grocery store, it is considered a fresh product. the tomato bisque they do is ok.
So? Still tastes good and the best
Sometimes I like to add instant mashed potatoe flakes to cans of chicken noodle soup, makes it a more filling meal
I do that too. It's a great way to thicken soup and add calories without adding more salt.
I actually do the same with Cream of chicken and mashed potatoes It's real easy and don't need to even warm the soup
I never thought of that. I bet it thickens up really nicely!
Great idea
I sometimes add a smaller can of Campbells Chicken Noodle Soup over rice to make a more filling meal.
There is NO WAY I am paying that for Panera.
I like a basic Chicken Noodle Soup out of a can, but i always use it with a crushed garlic clove per serving cooked in it and some lemon juice added at the end!
When it's cold outside, i also throw in a dried hot Chinese chili while cooking.
Campbell's in my opinion have ruined their soups. They've "gloop"-ified them. Especially the creamy ones, but even the chicken noodle soup. They've all been thickened... The creamy soups are inedible now as far as I'm concerned.
What ever happen to Misses Grass's Chicken soup with the golden egg ?
Have not seen it for many years now ...Another good one was College Inn brand Ckn . noodle in a jar ?
I agree
@@bextar6365 I still buy Mrs Grass chicken noodle but they have stopped putting the golden egg in it. Still a nice light noodle soup but it doesn't have the fat of the old style. Darn.
I buy it at Publix.
This right here is one of my main reasons for preferring Progresso over Campbell's Chunky in general.
I really want to know what they hell they did with my childhood favourite split pea and ham soup. Gloopy is a goddamn understatement! There's almost no broth, the peas are hard and crumbly, either undercooked or just OLD and the taste is nothing like I remember any more. What a goddamn shame. At least it's made me stop being lazy and make my own split pea soup again which is 10x better then any canned today, but still dosent live up to my memory of Campbell's Chunky split pea and ham of the past.
My favorite chicken noodle soup recipe is carrots, broccoli cubed, chicken left over from a chicken roast, and farfalle noodles. In addition, I use homemade chicken stock made from bones and chicken fat.
Homemade chicken stock is always worth making. Recommend it to anyone.
Sounds pretty good and not difficult either.
I'm always baffled by chicken soup that are purely leftover chicken and not made with chicken bone broth. I never use any herb on chicken soup because the bone broth would flavor the entire thing, giving it a very pleasant comforting flavor.
I noticed that when you put your canned soup thru the strainer you’re leaving a ton of the broth and the little herbs in the strainer. This could be why sone of these soups don’t taste all that good even though you remembered them differently from past experiences.
Nope. They have changed formula in the past few years.
The herb flavor will cook into the broth, the little bit lost to the strainer will have no effect overall.
My Favorite was always Campbells Chicken Noodle ; I've been eating it since I was a child and I think my parents were as well.
Last summer I was spending $1.51 a can for the Chunky at Walmart, I believe it is now $1.91. I am so glad I stocked up on soup at the $1.51 price. Thank you for doing this comparison.
Of course homemade is always best but when you're sick Campbell's is my go-to
Just recently came across your channel. Love these videos and your budget meal videos
WE DEFINITELY NEED MORE MRS. WOLE PITS REVIEWS SHE’S THE VOICE OF THE AMERICAN 🇺🇸 WOMEN❤️❤️
Would be interesting to see what you could do with the cheap, condensed soups. WHen I was in college, we used to buy the big cases of those little condensed cans of hcicken noodle, tomato, or whatever soup we could get from Sam's Club or Costco. We would crack open a few cans, add some pepper or seasoning or sometimes even extra noodles or vegetables to a pot of the stuff to help feed a house of 5 hungry college students who were tired of ramen. I don't shop for bulk too often, but it would be a fun and useful experiment to see a 30-day budget challenge with a bulk purchase or two and some creativity.
I really enjoy your videos, and your personality. You deserve way over a million subscribers.
Very true!
Think of Campbell's chicken noodle soup as an insurance policy. It's 100 percent guaranteed.
You are right, Campbell's chicken noodle soup is 100 percent guarantee. I'm a good cook and I love cooking, do you love cooking?
I once bought the Safeway brand soup, ate it cold because I was sick and just didn't want to cook, it was amazing COLD, surprised how good it was. It wasn't the "best soup ever made" but it was definitely satisfying when I wasn't feeling well and it really hit the spot with half a sleeve of saltines. And it was just as tasty when I was healthy again. I've eaten it Hot & Cold, but both were surprisingly good (sold next to the Panera soups, never tried Panera). It's been a while since I've been to your channel, but I saw a new video in my feed and decided to stop by 😊. I always enjoy you're videos. Hopefully You & Mrs Wolfepit are doing well 😀
Progresso soups are among my favorites, their clam chowder is pretty good!
I really like the Progresso & Campbell's best in the chicken noodle soup. I use the chicken & wild rice Progresso soup to make quick tortilla soup. Some good salsa. Crumble up some tortilla chips. Top with avocado chunks add chips as you go. 😋
The reason the chicken is dry in the first two soups is because it's white meat chicken breast. Not some nasty Campbell’s mystery meat cubes.
I haven't seen Rao's soups here in Western NC, but there Bolognese sauce is absolutely delightful with either fresh or frozen pastas :)
Rao's should be in Harris Teeter, Wegmans, Publix, Kroger, depending on which ones are in your area. NC is a grocery battleground state. Got to be interesting.
we found them at food lion in kernersville nc, might be else where but i haven’t paid attention
Food Lion in Moyock, NC sells Rao's. Expensive.
@@moyockmoo2 unfortunately its all expensive. good but expensive
@@LatitudeSky Right? I'm in Hendersonville...we have Publix, Harris Teeter, Fresh Market, and all the Ingles you can handle...
The flavor enhancers are in these soups from MSG, phosphates and others which make it both salty and unhealthy. Lastly what is soy doing in a chicken soup? Xanthin is an emulsifier and thickener made from corn broken down by fermenting a bacteria and corn. Then the use of genetically modified ingredients especially from Campbells. The white meat could be a reformed chicken paste as a couple of ingredient’s are use to bleach dark meat chicken and turkey. Lived in Philadelphia and worked in Camden NJ where Campbells is headquartered and some soups were made there (2002). Saw the unloading of MSG by the ton from rail cars. Still loved seeing the water tower which is made to look like a soup can.
Progresso is definitely my go-to for chicken noodle as well. For other flavors, my taste varies between brands
Great vid. Progresso makes some really good stuff. I really like the Hearty Chicken and Rotini. The Lentil soup is pretty good and very filling but low fat. And don't get me started on the yumminess of their Italian Wedding Soup!
Do anyone remember the old Chunky soup that had mushrooms. And the thinner noodles, instead of these thick gummy ones. We ate so many cans of that! None has been the same since.
Sooooo glad you're back... love your blog! Don't know how Panara gets away with low quality at ridiculous prices. On a personal note I do like the Campbells but will get Progresso if its on sale. Then I doctor it up with extra veggies, Parmesan, croutons, and cilantro. Yum! It turns me into one of the Campbells soup kids!!!
I like some of the Rao's soups. I'm in Southeast Tennessee, and last grocery pick up, they were in under $4 here. I reuse the jars, for some home canning, so it's a win-win! But the Progresso light soups are my usual pantry stock. They're not homemade, but certainly tasty enough to do, if I don't want to make soup! Love your videos! Keep making them!!!!
Hello bro.....its been long time since commenting to you but I'm still around lurking in the chat as usual lol. Hope all is well my friend I'm so happy at the progression of your channel. I've been here since almost the start and you most definitely deserve success with it. Looking forward to more, I'll be here watching,learning and making my family eat my attempts at copying your recipes lmao!!
Rage
Well I'm drunk, hungry, and staring into my cabinet...At cans of chicken noodle soup😁🤟🏼
🤣🍲
My kind of amigo!
I buy it by the 12 can flat.
Lmfaooo😢😅😅
In college i made Campbells condensed chicken noodles soup with a pack of ramen noodles added in. Flavor was amazing and i had a ton of noodles. Great way to make the meal stretch.
I wholeheartedly agree with your assessment. I think that Progresso makes a really good soup. Also a good value.
Let's be honest, you probably like your own homemade soup the best, and my guess is it probably is better. 👍 One thing I started doing when I retired was actual cooking and I'm glad I did.
As someone who worked at a Panera Bread for a year and a half, I can confirm that the soup you buy in the restaurant and the stuff you buy in the grocery store are the same thing! They get shipped to the restaurant frozen in huge 2 gallon bags that get thawed, brought to a temp in a chamber of hot water, dumped into a hot-table, and anything left at the end of the day gets fridged and heated again for up to 2 days! Next time you're eating that 13$ bread-bowl of overpriced soup, think about what you were doing 2 days ago and enjoy.
I don’t know if my pallet has changed as I get older or if these soups have have drastically changed over the years, but these days the only canned soup I can stand is the Progresso corn chowder.
Everything from Panera Bread is WAY overrated.
🙏🏻 I use to work there and the way the cut corners was crazy! I can’t tell you how many times we made stuff missing a lot of ingredients. I actually got fired because I refused to charge someone full price for a meal as they didn’t get what they ordered! I told them when they made that they didn’t add certain ingredients. The lady said ty for telling me can I get a small refund? I said yes you will get the food for free, I went to tell my manager and he said if you give them that meal free don’t come back to work. So I cashed them out and gave the 4 tables I was doing all free food and left. Needless to say they kept my last check and told me never to return! That company is a joke
Except their rye bread, newly sliced!
except the kitchen sink cookie! that’s the only thing i get there
I guess it’s a good thing I’ve never had panera bread before.
So, mix a can each of the Campbell's and Progresso? That way you get a better broth along with better everything else? Or add some sage to the Progresso?
My favorite was Mrs. Grass in the box with the little flavor nugget, but they discontinued the nugget. :(
The nugget in Mrs. Grasses was the best part.
Thanks for this!! ❤ I put peas and sometimes mushrooms but always parmesan cheese and that makes everything taste better. ;) I love healthy request Campbell's.
This was a good one!! I love the Progresso chicken noodle soup😮😮
Rao's soup seems expensive because they use some REALLY good ingredients. Even extra-virgin olive oil is on the list so it makes sense as to why it's expensive.
The quality of the ingredients are wasted on a bad recipe and process.
@@susie.goodwin1356 I thought they were fine when I tried it. Rao's only tastes bad if you are used to fast food/MSG, etc, which are chemically designed to be tasty.
I prefer the Progresso soups myself. My favorites are the broccoli cheese
and the basil tomato. I get the ones with the toppers for both of my favorites, because
it's easier and it's just for one person. Still it's less expensive to buy the Progresso soup
with the toppers.
The old stand-by Campbell's Chicken Noodle, Chicken Rice, Chicken Tortilla. Also I sometimes get Lipton's Chicken Noodle dry mix packet boxes (Used to also like the "Cup of Noodles" from Lipton which is seldom available.
I buy family size chicken thighs, debone, roast and make one to two gallons of bone broth every month. For chicken noodle soup, I use frozen veggies and three boneless thighs and cook until chicken is just done then add fresh noodles. Never had leftovers and I don't add salt until I add the noodles. I season with a mix of herbs and garlic that I do myself.
Glad you still make videos I’ve been subscribed forever and miss your content after a while and you pop up making my week
I've never gotten anything with the Panera name that I thought was either decent, or worth the money.
I've never wanted to get anything with Panera on it after that stupid commercial. "Just go to medical school or something".
The real reactions are a great addition to the videos.
I have never eaten any of those soups. Mainly because I can make my own from scratch. But, I have eaten cheaper condensed cans of chicken & noodle soups and have them in my emergency food plan. Those, I like.
Thanks for the video!!
Progresso clam chowder is my go-to comfort food soup. That with some crackers is up in my top 3 favorite budget meals. I know its terrible because of the sodium but it just tastes so good. Have it at least once a week.
If you aren’t eating a ton of sodium in the rest of your diet I wouldn’t worry about a can of soup here and there
I liked your review. I always keep a few cans of this in the cupboard. My go to is the Progresso. I kind of agree with you...but to fix things you must cook it down some. I cook it down almost half. Also put in a dab of butter, a small squirt of Louisiana hot sauce, and a very little smidge of salt and pepper. There's already enough salt in most of these...especially when you cook it down some. Progresso has more broth than the rest so don't feel bad about cooking it down.
When it comes to canned soups, Progresso Italian wedding soup is by far my favorite. I buy a case at a time
The German grocery chain Lidl produces a great canned chicken noodle soup, in my opinion. Try it, if they are in your area. I agree with your opinion on Progresso and Campbell's, though. I live in South Carolina, near the Georgia border, and this grocery chain has only been here a few years. They have great products at a good price!
Do u live in the UK? I love Lidl, thanks for the tip.
Our family has always done well by Progresso soups. Plus, the product often being on sale is the reason we'd stockpile them for the cold months.
I love your content.
Another Gold review my friend 👍 👍
Really liked feedback and discussion with MRS Wolf included
Started pressure canning during lockdown, and make my own delish stock and soup, for a fraction of the price of store bought.
damn boi, love the vids! keep it up!
I Live in Daytona Beach Florida...
2 of our Regional Grocery Store Chains..."WINN DIXIE" and "PUBLIX" have BOGO (Buy One Get One Free) Specials on Campbell's and Progresso every 4 - 6 Weeks (they are Rotated)...I go once a Week and Stock Up on the BOGOs...thanks for doing this for Us, the People...
God Bless
Loved the video. We need to hear more of Mrs. Pit.
Used to love eating Campbells Chicken noodle soup straight out of the can. No additional water or heating required.
L.O.L. I did that today with a can of Progresso. I'm a truck driver and I like to have stuff like that so I don't have to eat at fast food places.
Carry that and a few cans or bottles of Yoo-hoo, and it makes life simple. Maybe a bag of Fritos BBQ Twists? 😛
Mrs Wolf Pit: * starts argument or makes snarky remark *
Wolfpit: "I shall fix this in post"
I forgot about your channel until I remembered how much I loved it lol ... time to watch everything I missed
Thanks again! I've always been a fan, a subscriber, and always looking forward to your objective, humorous, and thorough reviews...Keep em coming! You crack me up!
Love pregresso soup. Sadly it's twice the price that it was a year ago.
So is everything.
Agreed. Progresso is very good, and I buy it when it is on sale for a dollar a can and I stock up in a big way.
Pretty sure at least in America you're legally required to have at least one can of Campbells soup in your pantry
Used to be that way growing up. But I haven't had a can of Campbells in my pantry for years. (I believe there are a couple cans of Progresso lurking, however.)
My first time watching you and I like your honestly and style. I'm now subcribed, good luck with the channel.
I think water being the first ingredient in Panera's soup is just a matter of wording. After all, chicken broth is 99% water.
I really enjoyed this video. I like both cans of Chunky & Progresso Chicken Noodle Soup. 😊
You can stretch just about any flavor canned soup by simmering potatoes in it, adding extra pasta or rice, use what you have and taste for seasoning before serving.
Disagree with the Rao's whole heartedly. You strained the chicken fat with the strainer. I'm sure that was a decrement to the experience.
0:39 Drinking game in which you drink every time you say "canned chicken noodle soup"
10:02 The only time "canned chicken noodle soup" is said
Love everything Rao's. Their pasta sauces don't have added citric acid and their frozen dinners are full of real ingredients, no soy vegetable protein to be found
Agreed. People are conditioned to like salt, MSG, sugar, and soy protein that they get grossed out when only normal ingredients are present
@@nsbioy that or they dont like paying 5 bucks for a can of soup
Larry, Mrs Pit,
Nice, Interesting with the breakdown per gallon. I have never thought of it that way.
Peace Luke T
I mean Campbell's Chunky is the ultimate mass product canned foods. 2 cans can make a meal without the need of watering it down. It's literally open and eat, which is one of the main quality of canned food, the convenience. That shit fed me from middle school to adulthood.
We need stores to sell chicken noodle soup by the gallon now. Mr. Wolfe has convinced me.
I haven't done so in a while, but one way to make great homemade chicken noodle is to use the leftover bits of one of those rotisserie chickens you get at Walmart or Food Lion. Take the pieces and boil it in a pot of water, maybe even through a bit of packaged chicken broth in there too. Get some cheap egg noodles, celery, carrots and onions and let em simmer for an hour or two. Delicious, and you get the fat and all the good stuff off the bones of the rotisserie pieces.
Cheese n broccoli soups ? Love ya both Mr. N Mrs. Wolf Pit 🥰🥰
Thanks for confirming my thoughts about Progresso. You can color me crazy, but I eat the Chicken Noodle Soup every day...for breakfast! Yum!
The last ingredient listed on the Panera soup is "Nissin preparation and spices". I wonder if this is from Nissin Foods that makes "Top Ramen" and Nissin Cup Noodles. So instead of using chicken broth, they are using water and adding a ramen seasoning packet.
This is wild cause for years that Chunky soup was my go to, and on a whim about a year ago I tried Progresso... and I ended up switching that way.
The hero I didn't know I needed today
On the plus side that one soup also gives a nice tall jar which can be used again and again.
I’ve often wondered about this! Thank you for doing this experiment for us, We the People!
I wanted to figure out why the two cheaper soups were better. The cheaper ones have beta-Carotene added to give the broth that almost orange color. The Chunky also contains yeast extract, disodium inosinate and disodium guanylate - and these all act as flavor enhancers like MSG, without putting the word "MSG" on the label. Some people are still scared of MSG, so these other chemicals are used instead with the same effect on flavor. The Progresso uses the same trick, using soy protein isolate, sodium phosphate and maltodextrin. I think some people might consider that using flavor enhancers is kind of cheating, but I'll add soy sauce or MSG for some of my dishes if they need an extra kick.
Good review on the last 2 Wolfe. Love ya.
David
Mr. Wolfepit saves the people much time and money. Tysm, we appreciate.