That’s how spicy Campbell’s Ghost Pepper Chicken Noodle Soup is

That’s how spicy Campbell’s Ghost Pepper Chicken Noodle Soup is

That’s how spicy Campbell’s Ghost Pepper Chicken Noodle Soup is

There’s a new Campbell’s Ghost Pepper Soup, and it’s so hot that wannabe taste testers have to sign a waiver. (Photo: Campbell’s; illustrated by Maayan Pearl)

There’s a spicy new addition to Campbell’s soup lineup, though Rough Ghost Pepper Chicken Noodle will not hit grocery store shelves. Instead, would-be tasters must sign a waiver and hope to be selected for the opportunity.

Starting January 27th at 1pm ET, spice enthusiasts can pay a visit ChunkySpicyWaiver.com Participation in a chance to be one of 500 chosen ones to receive a can of the spicy soup along with a “cool-off kit” containing helpful soup-tasting accessories like a portable fan and some tissues.

The waiver warns of side effects such as “excessive tears, involuntary mouth fanning and the urge to scream, ‘Man, that’s hot.'” But he will also remind Campbell’s fans that the promotion is fun for all. On the waiver website, where fans can currently sign up for a reminder when the form is live, the brand says: “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 measure of the hotness of chili peppers developed by pharmacist Wilbur Scoville in the early 20th century. Chef Rich Hinojosa, Chef at Crispy tacosworks with a variety of chillies in the kitchen and says ghost peppers are some of the spiciest out there.

That’s how spicy Campbell’s Ghost Pepper Chicken Noodle Soup is

I tried Campbell’s Chunky Ghost Pepper Chicken Noodle and was pleasantly surprised by the soup’s balanced spiciness. (Photo: Terri Peters)

“Something like a banana pepper would be in the 500 SHU (Scoville heat units) range, a jalapeño in the 5,000 SHU range, a habanero in the 100,000 SHU range, and some peppers measuring over 1,000,000 SHU,” Hinojosa tells Yahoo Life. “Ghost peppers were once the hottest peppers in the world, measured over 1,000,000 SHU.”

“I’ve eaten these peppers fresh, dried, and fermented in a variety of hot sauces,” he adds. “Ghost peppers originated in India and are used to flavor chutneys and curries.”

So how does this high-spice soup taste? I tried a can of Chunky Ghost Pepper Chicken Noodle and was pleasantly surprised by the heat. When I opened the can opener in my kitchen and sniffed it, I expected my nose to be attacked by the pungency of the ghost pepper broth, but it wasn’t. The aroma of the soup had a hint of spice, but it wasn’t overpowering or off-putting.

I was surprised the spicy soup didn't smell hotter.  Instead, upon opening the can, I was greeted by a smell that reflected the balanced flavors.  (Photo: Terri Peters)

I was surprised the spicy soup didn’t smell hotter. Instead, upon opening the can, I was greeted by a smell that reflected the balanced flavors. (Photo: Terri Peters)

I love spicy food, so much so that I ask my favorite Thai and Indian restaurants to crank up the spice and I’m always on the lookout for the hottest chicken wing flavors, but as much as I once braced myself to kick the soup up my stovetop, the heat level was anything but dispensable.

Instead, the soup’s spicy flavors were perfectly balanced with flavors from comforting chicken noodle soup ingredients I knew and loved, like noodles, chicken, celery, and carrots. The broth was tinged orange with the inclusion of the ghost pepper, and the spiciness came at the back end of each bite, rather than an aftertaste.

The soup was definitely spicy, but not the kind of experience that would make you sweat and run for a glass of milk. That means the sharpness builds up. With each bite, my mouth became a little more aware that I wasn’t consuming the average chicken noodle soup. Nevertheless, the soup was well seasoned and very digestible.

For those who get their hands on this limited edition chunky, Hinojosa has some advice, especially for those who are more sensitive to spices. “I’ve found that dairy products like milk, yogurt, or sour cream coat the palate and help cool the heat of the spice,” he says. “My favorite accompaniment to extremely spicy dishes is the Riesling from Germany – it contains acid and a good portion of residual sugar. The wines are not only delicious but also cool off the palate.”

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