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Old 08-11-2006, 12:32 PM   #1
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Question about canned chicken soups

I have a can of soup for lunch almost everyday, choosing the ones that are low in calories and fat.
I'm one of those people that always read the ingredients on the can, and I've noticed that a lot of the chicken (and some other) soups contain apple juice.

Can anyone give me a clue as to why this would be? Could it be that the pectin in the apple juice helps thicken the soup, or do you think it's used for it's natural sugars. Or what? I would never have thought of adding apple juice to soup.

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Old 08-11-2006, 01:03 PM   #2
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I'm not sure... but.. now I have to get up and go grab a can of chicken soup and read it. lol
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Old 08-11-2006, 01:34 PM   #3
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Really, apple juice, that is interesting. I'll have to see it for my self too.

I have no idea why that would be. I'm sure somebody here should be able to figure it out.
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Old 08-11-2006, 01:45 PM   #4
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Connie,
my understanding is when fat is removed it also removes a lot of flavor, so one of the first things put in is sugar why I have no idea, as there are many things that promote flavor, I guess sugar is faster and cheaper ..I've noticed this in most low or no fat foods.
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Old 08-11-2006, 01:46 PM   #5
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Humm ... okay give us a clue ... what brand?

I've never added sugar to chicken soup (maybe I've been missing out on something all this time?) Your idea that it might be used as a thickener in low-cal soups might have some merit - it would certainly have fewer calories than a good chicken stock, or one thickened with a starch. But then, as kadesma said - it might be a low salt flavor enhancer.
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Old 08-11-2006, 01:47 PM   #6
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Did they also use corn syrup? or is the apple juice the only sweetener. If it's a sub for corn syrup, that's a good thing. but I still wouldn't put it in MY chicken soup!
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Old 08-11-2006, 01:52 PM   #7
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Quote:
Originally Posted by kadesma
Connie,
my understanding is when fat is removed it also removes a lot of flavor, so one of the first things put in is sugar why I have no idea, as there are many things that promote flavor, I guess sugar is faster and cheaper ..I've noticed this in most low or no fat foods.
kadesma

I, actually, use sugar in cooking a lot, maybe not in soups, since I do not remove fat, but things like grilled chicken or beef, or veggies, or spaghetti sauce - I always add some sugar.
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Old 08-11-2006, 02:01 PM   #8
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Hmmm. I'll have to try marinating chicken in apple juice.
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Old 08-11-2006, 02:03 PM   #9
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Quote:
Originally Posted by CharlieD
I, actually, use sugar in cooking a lot, maybe not in soups, since I do not remove fat, but things like grilled chicken or beef, or veggies, or spaghetti sauce - I always add some sugar.
I use some for certain things too Charlie, it picks up the flavor as salt does..So, I feel this is why it's added to many low or no fat foods..Flavor enhancement.

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Old 08-11-2006, 02:35 PM   #10
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Talking

Here are a few links to chicken recipes using apple juice or at least apples.

http://www.cdkitchen.com/recipes/rec...ole62943.shtml



http://www.cdkitchen.com/recipes/rec...ack79543.shtml
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