How do you make ';Cambell's Cream of Chicken'; soup without it having lumps?

it seems like everytime i make it little lumps of the broth are formed. I find it kind of gross. Could this be because i use milk instead of water?How do you make ';Cambell's Cream of Chicken'; soup without it having lumps?
My best advise is to use a whisk and very slowly add the milk over low heat. Continue to stir until it comes to a boil. It should minimize the lumps.


Enjoy!How do you make ';Cambell's Cream of Chicken'; soup without it having lumps?
Use a whisk to incorporate the milk instead of a spoon or fork.
If you just mix in the milk a little at a time and use a whisk it will be smooth. Then heat it slowly.
You gotta' stir constantly and over a not-too-hot heat source.
Are you stirring it with a spoon or a whisk? Whisk it really hard to get it to come out smooth. You can even use an immersion or soup blender to smooth it out, but a whisk should do the trick.





You most definitely should be using milk though. If you mixed it with water, then you wouldn't have a cream soup!
sitr or whisk the soup with water, and make sure you thoroughly heat it so the lumps will break down.
You might be under cooking it a little, and always use a whisk and stir often. :)
no its actually better with milk. pour in the milk then the soup and stir slowly while it heats. the soup should blend in with the milk. you should stir frequently to make sure it doesnt seperate make sure the burner is on med.
If you heat it slowly and stir it constantly or at least frequently, you should be able to get the lumps out. If you just heat it in the microwave, it's almost always going to keep the lumps.
You are not stirring it enough.