Campbell Soup Company, doing business as Campbell's, is an American company, most closely associated with its flagship canned soup products; however through mergers and acquisitions, it has grown to become one of the largest processed food companies in the United States with a wide variety of products under its ...

In the early 1960s, new research inspired Campbell's to create a hearty, ready-to-serve soup. The first try was called Campbell's Stout Hearted Soups in 1967. After one more attempt, Campbell's Chunky was born in 1970.

CHICKEN BROTH (WATER, CHICKEN STOCK), SEASONED CHICKEN, CARROTS, CELERY, NOODLES (WHEAT FLOUR, WHOLE EGG, EGG WHITE), MODIFIED CORN STARCH, SALT, CHICKEN FAT, MONOSODIUM GLUTAMATE, YEAST EXTRACT (BARLEY), GARLIC POWDER, ONION POWDER, SPICE EXTRACTS (MUSTARD), HYDROLYZED PROTEIN (SOY, CORN, WHEAT), DRIED PARSLEY, BETA ...

Campbell's® Big. Bold. Hearty. Campbell's® Chunky® soup is the perfect solution to a hunger that just won't quit.

Meaning & Analysis. Among Warhol's most famous works, the Campbell's Soup Can series encapsulates his fascination with consumer culture and processes of mass production.

The Campbell's Soup Can was an affordable and storable food option when rationing and austerity still blighted the lives of so many.

Chunky soup must mean a soup with large chunks of food stuff (Maybe vegetables, bread crumbs or meat or some other ingredient).

For "canned" soup, this actually tastes pretty good and I am VERY particular. So for me to say that, it's saying a lot. If I had to rate this out of all the canned soups I've eaten in my life, 10 being best, I'd give this a 7. I add hot sauce and salt to mine, plus I eat it with Lay's Spicy Cayenne & Cheese chips.

Many stories say that Warhol's choice to paint soup cans reflected on his own devotion to Campbell's soup as a customer. The most accepted story on the subject is that Warhol was having a conversation with a friend who encouraged him to paint something that you see every day, something that everyone would recognise.

Unlike cooking a piece of meat in the radiation heat rising from a roasting fire, soup's submerged ingredients are surrounded by the convection currents of boiling liquid.

A soup's quality is determined by its flavor, appearance and texture. A good soup should be full-flavored, with no off or sour tastes. Flavors from each of the soup's ingre- dients should blend and complement, with no one flavor overpowering another. Con- sommés should be crystal clear.

1. : a liquid food especially with a meat, fish, or vegetable stock as a base and often containing pieces of solid food. 2. : something (such as a heavy fog or nitroglycerine) having or suggesting the consistency or nutrient qualities of soup.