The iconic Campbell’s brand is pretty synonymous with chilly weather. Cracking open a tin of Campbell’s soup for an easy, warm and belly-filling meal is a go-to for many.
Perusing the grocery aisle though, you’ll also find their Real Stock products to help you whip up soups, pies, and with the latest additions to their range, delicious home-made laksas and more. You might be wondering though, what’s ‘real’ and better about Campbell’s Real Stock Chicken? Let us help fill you in.
The ‘real’ in the Campbell’s Real Stock name is something they take very seriously. The company says they source ‘real’ ingredients rather than use flavours for their stock and make it the traditional way. For their range of chicken stock products, this means sourcing bones from chickens raised right here in Australia.
Why it’s better
Campbell’s Real Stock is the first and only brand to offer customers RSPCA Approved chicken stock. This is important when it comes to improving animal welfare for chickens and is something Campbell’s is very proud of.
“The RSPCA play an important role in advocating for higher animal welfare standards in Australian farming. We are proud to work with them and the farmers participating in the RSPCA Approved Farming Scheme, in the production of our Real Stock Chicken.”
As RSPCA Australia’s Scientific Officer Dr Sarah Babington explains, “Ultimately this means chickens have space to move, good lighting that encourages activity during the day and allows proper rest at night. Birds can also perch, dustbathe and forage, which leads to better health and welfare.”
How to use
Here’s an idea for a home-made laksa, made super simple with Campbell’s Real Stock Malaysian Laksa Base made using RSPCA Approved chicken.
Serves 4, 10 min prep time, 10 min cook time
To serve (optional):
60g fried tofu puffs, halved
1/2 cup coriander leaves
1/2 cup mint leaves
Soak noodles in boiling water. After 2-3 minutes separate with a fork and drain.
In a medium saucepan, combine coconut milk and Campbell’s Real Stock Malaysian Laksa Base; bring to the boil. Add chicken and simmer for 3-5 minutes or until chicken is cooked through.
Divide the noodles among serving bowls, ladle soup into bowls.
Top with bean sprouts and any additional toppings.
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