Has anyone actually tasted Swanson's chicken broth lately?

[Laura PourMeADrink]

I have used it for years. It monopolizes the broth aisle.

Yesterday, I tasted it because my soup had a funny flavor.

YIKES...this broth tastes and smells NOTHING like real chicken broth

[TK421]

1. you're right..it's not the same

The last time I had it, I swear it had an almost metallic taste to it..there was something else though.

I'm sure it's one of these wonderful chemicals these motherfuckers put in the food we eat these days

[Enrique]

2. msg maybe?

i think that's the thing that makes all those disgusting "flavor packets" taste artificial.

[Ineeda]

3. I buy Progresso

Reading off the Tuscan variety: "Chicken broth, contains less than 1% salt, sugar, natural flavor (including thyme, rosemary, basil, oregano, and marjoram.)" Publix sometimes has it as bolo.

[Laura PourMeADrink]

10. interesting. I'll have to look for that. I wish Lipton would come

out with a broth. My Russian grandmother used to put that in her weekly pot of chicken
soup. It actually is real broth. It comes in a red box. It used to be easy to pick
out the chunk of dried broth from the noodles...but now they mix it. So I make the
soup and then strain the noodles out.

[NightWatcher]

4. 2 parts broth + 1 part vodka = a chickentini

Yum

[hifiguy]

8. Do it with beef broth and you've got a bullshot

which can be quite tasty after being out in a MN winter.

[NV Whino]

12. Oh, that brings back memories

A bullshot the morning after a long trail ride and overnight camp out. Yum!

[eShirl]

11. garnish: fresh sprig of rosemary?

[hedgehog]

5. I do all my shopping at the organic section because even the processed

food (canned soup, frozen meals) contains real edibles.

[hedgehog]

6. I do all my shopping at the organic section because even the processed

food (canned soup, frozen meals) contains real edibles.

Sometimes I have to add salt, but that's hardly a drawback.

[MerryBlooms]

7. I noticed it a while back

It's almost like a tinny after taste. I pretty much make sure I put up my own now days - but in a pinch, free range/organic/no salt.

[madrchsod]

9. yup...not what i remember.

[Patiod]

13. Cento is pretty good

I like to make my own, but don't have enough chicken bones to keep up with my need for it in recipes, so Cento it is.

Bought some Swanson's in bulk recently, and it's dreadful.

[grasswire]

14. Better Than Bouillon is the best product, IMO

It's a soup base/bouillon paste that comes in little jars in the bouillon aisle. Many flavors. Chicken, organic chicken, beef, vegetable -- those are the ones most often carried in a supermarket. It is delicious, and adds wonderful flavor to any dish. It's about five dollars for a jar, but it does go a long long way. I can't resist tasting a tiny bit straight from the jar when I'm using it -- it tastes just like Mom's chicken.

[Laura PourMeADrink]

15. thanks for the tip ! One of mine for meat is a can (I know) of

Campbell's Beef Consomme. It adds the greatest flavor to sauces and gravies. It's salty - so don't add additional salt, for sure. It used to be called "consomme" and actually used to have Sauterne listed as an ingredient. Then, at some point they quietly took it out and changed it to "beef consomme". Still excellent.

[hifiguy]

16. That stuff rocks!

I haven't used canned broths since I discovered it a few years ago. And a jar does last far longer than you would expect from its size.

[csziggy]

17. People BUY broth or stock? I make my own

In fact, I have a pot of broth that I need to strain, chill and skim before I freeze it.

Anytime I cook a whole chicken and sometimes if hubby brings home a rotisserie chicken, I throw the bones and skin into a pot with some carrot, celery and onion, maybe some herbs, and let simmer for a few hours. Strain out the bones and stuff, chill, then scrape the fat off the top, throw it into the freezer in 2 cup containers and I am set for chicken broth, essentially for free.

I've also made beef broth, but since we eat little beef anymore, I don't do it often, but if I get a roast with bones, I will stew them with some vegies and herbs. I have some "pork broth" that was the liquid left from making pulled pork in the crock pot. I cooked the pork butt roast in a blackberry flavored beer that hubby let go stale with onion, garlic and Creole rub. The liquid was just too flavorful to throw out. Now I'll have to find a way to use it!

I do like the College Inn brand flavored broths in the boxes - the Thai Coconut Curry Broth is great to make rice to go with my pseudo Asian dishes (recipes loosely based on Japanese, Chinese, Thai or whatever, but adapted to what I have on hand). College Inn also has an Herb & White Wine one that is not bad, but it does not have the unique and interesting flavor of the Coconut Curry broth.