Most mornings I eat Campbells Chunky soup for breakfast at work. The kind that comes in the little red microwave containers. I have a couple of kinds that I like and they all seem to have one thing in common. They have chicken in them. This is only odd if you realize that I can’t stand the chicken that you find in most pre-prepared foods. So every morning, (much to the amusement of some co-workers) I fish out all of the little pieces of chicken that I can. After a few weeks of this there are a few things that I can now tell you.
1. Pink chicken is unappetizing.
2. In cream soups it is very difficult to tell the carrots from the chicken except by texture.
3. There is usually a very similar amount of chicken in each container.
It’s this third one that disturbs me the most. I’ve never worked in a soup canning factory, but I guess I had an image in my head of a big old pot of soup cooking all day, and then being poured into cans and nicely sealed up until I opened it. But what are the odds of each can having the same amount of chicken in it then? I think pretty darn slim. So, I conclude by this that they must cook it (please tell me they cook it) seperately and then mix it together in the can. Which, 1 – is not appealing, and 2 – means if they wanted to they could give me chicken & dumplings without the chicken. But they won’t.
Oh how pathetic my life has become that I spend time thinking about my soup canning process.
I’ll probably do another enty later, I just needed some release on my soup issues.™
EDIT~ We had a power outage, and my camera at home is out. Puppy withdrawal. Maybe I’ll work on things tonight and get it in a better spot.