Campbell's makes radical changes to its classic chicken noodle soup
Nothing tastes better than a warm bowl of chicken noodle soup on a cold day.
And it's just the thing to make a sore throat and the sniffles feel a little less terrible. But when the soup in question has more than 30 ingredients, how good for you can it really be?
That's why we're ecstatic that Campbell's is altering its chicken noodle soup recipe. According to The New York Times, the company has modified its iconic soup, bringing it from 30 ingredients down to 20, most of which you might even find in your own pantry.
"We're closing the gap between the kitchen and our plants,” Denise M. Morrison, president and CEO of Campbell, told the Times. And indeed, most of the ingredients it's removing have no place in the home kitchen, including monosodium glutamate, maltodextrin and disodium guanylate.
Some of the changes are a little strange. The company is removing onions but keeping dehydrated onions and onion extract. Maybe the fresh stuff just doesn't hold up as well under the high heat of the canning process? And why are they getting rid of celery? Well, apparently kids who taste tested the soup didn't like it.
That said, the company swears it has done its best to maintain the unique flavor profile of its soup so that most people won't notice too much of a change. That's a good thing, especially if your devotion to Campbell's chicken noodle soup is anything like my childhood obsession with Chicken & Stars.
So now fans can warm up a can of the new chicken noodle soup as the temperature drops (um, great timing, guys!) without having to wonder about all those unwholesome chemicals listed on the back of the label. And if 20 ingredients still seems like a stretch to you, you could always try making your own.