Why do I have to add water slowly in my Campbell's chicken noodle soup?

They don’t want you to splash hot water on yourself

Add the water too fast & much like gravy, the soup becomes lumpy…NOT soupy!!! Try it & you’ll understand. If you want it to taste better, slowly add a ½ can milk with the1/2 can water. You get a richer flavor. Cream would probably be even better.

You don’t. It doesn’t make a difference with broth soups, but it does with cream soups.

They’re covering their asses! Anybody can sue for anything these days. I just dump the water in all at once. As for cream soups, just use a whisk.

The timing doesn’t matter. Slow like over 10 minutes or all at once makes zero difference.

The final result will still be a soul-warming, trusted chicken noodle soup that brings a smile with every spoonful. It will still meet 39% of your daily recommended sodium intake at a heart warming 890mg per serving (½ cup). So if you consume the whole can by yourself you just had all the sodium you should for the entire day.

I don’t eat canned soup, so I have no reason to defend Campbell’s soup on a personal level, but I just googled what @Forever_Free wrote and it’s accurate.

Honestly, I feel like Campbell’s soup started watering down their soup a bit more several years ago, when a lot of other companies were cutting corners and other ways. So although I don’t have canned soup very often, I now tend to only add about ¾ of a can of water so that I can end up with the same consistency as we all used to have.

I don’t remember reading that. I don’t add the water slowly. Are we talking about cup of soup or canned soup?

@jca2 Thanks. There was a bit of sarcasm in my post on the “soul-warming. blah blah blah.
I too haven’t had canned soup since I was 4 years old. To each their own.

@Forever_Free Yes, I got it! I found it shocking that a half a cup of soup is a serving size, too, but I see they are referring to a half cup condensed, which is a cup prepared. Still, the sodium level makes me glad I don’t eat canned soup hahaha. I remember when I was little, my grandmother would go to the doctor and sometimes I would go in when he talked to her about what was going on. He always, always said “don’t eat canned soup. It’s just fat and salt.” That stuck with me and so I avoid it like the plague.

@jca2 I too avoid adding too much salt. It is supposed to be used to bring out the flavor of the other ingredients and not be sodium taste forward.

Update I tried without any additional water, and was super delicious.

Don’t eat too much of it, @RedDeerGuy1 Very high in salt. Bad for you.

@jca2 How much is too much? I have 14 cans in storage in my pantry. I’m thinking of having at least once per week to one per day

@RedDeerGuy1 I’m not a doctor or nutritionist but if you have high blood pressure or heart problems, canned soup is very high in sodium and fat.

Canned soups like this are teeming with sodium. This one contains well over half your recommended daily sodium limit of 2000mg, which can lead to high blood pressure. To stay safe, make your goal no more than 700mg sodium per serving. Your intake on the one can is 890mg.
I am not your Dr or nutritionist, but I would shy away from this.