3424

Not even a tummy ache.

3425

Starting Jan. 27 at 1 p.m. ET, spice enthusiasts can visit ChunkySpicyWaiver.com to enter for the chance to be one of 500 chosen to receive a can of the spicy soup, along with a “cool off kit” that contains helpful soup-tasting accessories like a portable fan and some tissues.

The waiver will warn against side effects like “excessive tears, involuntary fanning of the mouth area and the urge to scream, ‘Man, that’s hot.’” But, it will also advise Campbell’s fans that the promotion is all in good fun. On the website for the waiver, where fans can currently sign up for a reminder when form is live, the brand states, “PS: the waiver is just for fun! Did you think our legal team would let us make a legit one?!”

Still, Chunky Ghost Pepper Chicken Noodle is said to be 13 times hotter than Chunky Spicy Chicken Noodle, according to the Scoville scale, a measurement of the spiciness of chili peppers developed by pharmacist Wilbur Scoville in the early 1900s.

3426

I stopped buying Progresso soup a while ago because it was too sweet. I was wondering if it had gotten better so I did some research.

For a 19 ounce can, total sugar 27g. Close to an ounce of sugar per can. Nope.

3427

All canned soup took a dive in recent years.

It was never the best thing, but it used to be decent. Campbell’s went to shit years ago and now Progressive is also crap.

I usually keep a few cans around for “emergencies”, but now it’s really for emergencies.

3428

Pretty much.

3429

I’ve thought Campbell’s mainline canned soups live on only due to the various Cream of Whatever selections that remain popular potluck staples for casseroles.

3430

I usually make soup by buying the dry ingredients, like beans, separately. Then there are meat bones, tomatoes and the like. Yeah it’s the long way around, but it’s my soup. And honestly the prep is like 20 to 30 minutes. Then the house smells wonderful. I thank Progresso for reminding me to do things the right way.

3431

It’s funny, I’m making beef veggie soup from scratch with homemade French bread.

The smell is real

3432

Campbell’s Chunky Chicken and Sausage gumbo is my quick go-to. I always have a can or two around. Preferably the ‘Heart Healthy’ option since it has less sodium.

3433

It is, isn’t it?

3434

Best I’ve got is week-old Kroger rye bread for croutons, chop them up, into a big bowl, drizzle of olive oil, sprinkle of italian herbs, salt pepper, roast 'em up.

3435

I’ve been a sucker for croutons ever since I was a kid. Salad? Fuck, no! Just give me those things in a bowl alone!

3436

I made a Costco run today, so it’s soup using their fancier ‘bone broth’ as a base, chicken stripped from the carcass, bok choy and mushrooms, plus fresh tortellini. Some thyme from the little plant in the backyard. It’s passable and quick.

3437

I always figured that croutons were just reused stale bread. I avoid them and find salads are just fine without.

3438

My sibling! Salads exist to eat croutons and fish exists to eat tartar sauce.

3439

Croutons are great for texture - having some crunch is nice. But if you don’t want stale seasoned bread, you can roast chick peas with spices in the oven until crunchy and use them instead. This meets some of the same “needs”, but is much healthier. Some people even prefer them. My go to seasonings are salt/pepper and cumin, with some garam masala at the end. Goes very well with a romaine / cucumber / carrot / feta salad.

3440

Love crunchy roasted chickpeas, but never considered using them as a crouton replacement. I mostly just sit and snack on them and eat them way too fast.

3441

We like this canned soup!

I usually cut up one or two of these sausages to go in it:

Now add plenty of hot sauce. YUM.

3442
3443

I feel bad promoting this obvious publicity stunt, but, still