On Chicken Noodle Soup

...In a can.

Dear canned chicken noodle soup makers,

I am writing on behalf of all my friends, family, and self-respecting Americans (assuming that this particular canned soup is native to the U.S.) to inform you that the verdict is in:
In general, we love chicken noodle soup. The ease and convenience of opening a can, pouring it in a pan, and adding a little extra water to heat until warm. We adore the poultry essence, the fundamental aroma of chicken, the steam rising from a pale and delicious broth. There is comfort in those fine, white tender noodles that fill our bowls and swim gently in a pool of hot soup.
However, we make haste in proclaiming our despair and indignation,

Your chicken chunks are disgusting!

No small, uneven lumps of carcass dare to look as unappealing as the ones you supply in a noodle-y broth. Just enough of them to make the soup unappealing and unavoidable, our appetites suffer as soon as we ladle the first bowl. Even the youngest of soup fans reacts in repulsion when a small, fatty chicken mass passes their lips. They look up at their caregivers with a disheartened may-I-spit-this-out plea.

Please, we request of you, at least give us an option: Chicken Noodle Soup (with chicken chunks) or Chicken Noodle Soup (without chunks). Then we will be glad to return to your product with our indebted servitude.

Yours truly,

Soup slurpers of America