This post is part of a compensated ambassadorship with Campbell Soup Company. All opinions are my own.
With it being such an icy cold January, I hope you’ve been enjoying National Soup Month as much as I have by warming up your insides with the perfect feel good food — soup!
This is an especially exciting year for Campbell’s® Condensed Chicken Noodle soup which celebrates its 80th birthday!
Once upon a time, it wasn’t even called Campbell’s® Condensed Chicken Noodle soup. It started out being called “Chicken with Noodles” and it wasn’t really all that popular.
When a famous radio program host accidentally called it “Chicken Noodle” soup on a popular radio show, sales took off! The soup was officially renamed “Chicken Noodle” and it remains the top-selling soup for Campbell to this day.
With 32 feet of noodles inside each can of Campbell’s Chicken Noodle Soup, I see why it’s still happily slurped up by children and adults everywhere!
More fun soup tidbits:
• Frank Sinatra always asked for chicken and rice soup to be available to him in his dressing rooms before he went on stage.
• Soup can be dated back to about 6000 B.C. and was first made of hippopotamus.
• It has been noted that pop-art artist, Andy Warhol, found the inspiration to paint his “Campbell’s Soup Cans” series because that’s what he had for lunch every day for 20 years.
For lots of yummy soup recipes to celebrate National Soup Month, head to the Wisest Kid website for “Sip, Slurp and Spoon” soup favorites like this Slow Cooker Chicken Tortilla Soup recipe.
There’s just nothing better than a bowl of hot soup in January, and every sloppy, slurpable spoonful of this is more delicious than the next!
Made with another of my favorite Campbell’s Condensed Soups, Cream of Chicken, it’s full of zesty flavor and makes one heck of a satisfying meal for the whole family.
- 1 cup Pace Picante Sauce (I used hot)
- 2 cans (10¾ oz each) Campbell’s Condensed Cream of Chicken Soup
- 1 pound skinless, boneless chicken breasts, cut into ½-inch pieces
- 2 cups frozen whole kernel corn
- 1 soup can water
- 1 tsp ground cumin
- 4 corn tortillas (6-inch), cut into strips
- 1 cup shredded Cheddar cheese
- ⅓ cup chopped fresh cilantro leaves
- Stir the picante sauce, soup, chicken, corn, beans, water and cumin in a 4-quart slow cooker.
- Cover and cook on low for 4 to 5 hours or until chicken is cooked through.
- Stir the tortillas, cheese and cilantro into the slow cooker. Cover and cook for 15 minutes. Top with cheese and additional cilantro, if desired
I hope you enjoy it. It’s oh so yummy nummy!
What homemade soups do you make using Campbell’s Condensed Soup?