Dear Mr. Progresso, Marie Calendar, Wolfgang Puck, Bruce Campbell, Emeril (and Andre1) Agasse, and all the other soup manufacturers,
I like chicken soup. A lot.
The most convenient form of chicken soup for me is, more often than not, from one of your vibrantly-labeled cans.
While you’ve made quite a few advances in canned soup technology in the last few years, (pop-top rings are awesome!) one of the biggest problems still remains to be solved: the chicken in your soup sucks. Dry, chewy, flavorless zombie chunks mingle with the tasty vegetables and flavorful broth, essentially ruining an otherwise delightful soup. More distressingly, this is leaving our nation’s bountiful chicken flocks depressed at the thought of giving their lives for this terrible purpose.
See, chicken soup is only good for the consumer’s soul if all the chickens are contributing their souls to the soup. This can’t happen if they feel the inherent purposeless in living only to contribute zombie chunks to otherwise-tasty soups. Those clinical trials you’ve been running? The ones that are not returning the “good-for-your-soul” data that you expect them to? You aren’t getting quantifiable results because you are eradicating their flavorful life-essences before they get a chance to even become part of the soup.
My suggestion? Skip the zombie chicken, instead putting in more vegetables and a more-flavorful chickeny broth. Vegetables and better broth are bound to be less expensive than whatever magicks the zombification process entails, leaving you with a cheaper, more pleasant soup. And chickens without the soul-draining ennui that keeps your soup from being verifiably “good for the soul.”
If you could please let me know when these changes have been made so that I can start buying your soups again, I’d much appreciate it.
1: I’m inferring the involvement of Andre based on the perfectly square chunks of potatos present in most of these soups. What besides a swift, forceful
BAM! with a tennis racket could create such chunks?