Campbell’s chicken noodle soup is an iconic comfort food that has been warming bellies for over 100 years Its simple yet delicious blend of chicken, carrots, celery, and noodles in a savory broth is a classic that brings back childhood memories for many. But what exactly are those wiggly noodles swimming in the soup? Let’s take a closer look.
The History of Campbell’s Chicken Noodle Soup
Campbell’s condensed soups were introduced in 1897 as a convenient pantry staple. The company’s cream of tomato soup became immensely popular, leading Campbell’s to expand into other varieties like chicken noodle in 1934. Campbell’s chicken noodle soup was an instant hit, becoming one of America’s favorite canned soups.
In the early days, the noodles were made from a blend of wheat flour and egg whites extruded through small holes to form the noodles. This created a flat, crimped noodle that held up well during the canning process. The recipe has gone through minor tweaks over the years, but the iconic noodle remains a crucial part of this soup’s enduring appeal.
The Noodles Today – Egg Noodles Enriched with Vitamins
Campbell’s chicken noodle soup today contains tender egg noodles made from wheat flour, whole eggs, and egg yolks. The noodles are enriched with niacin, iron, thiamine mononitrate, riboflavin, and folic acid.
Whole eggs give the noodles their signature yellow color and rich, eggy flavor. Egg yolks enhance this even further for a pleasing custard-like taste and texture. Extruding the dough through holes makes the characteristically crimped wavy shape that’s perfect for holding broth and chicken in each comforting spoonful.
The ingredients list simply states “egg noodles”, but they are clearly not your average grocery store egg noodles Campbell’s proprietary recipe creates noodles with a distinctive flavor and ability to maintain integrity during extended cooking in the soup.
What Makes Campbell’s Noodles Unique?
So what makes the noodles in Campbell’s chicken noodle soup so unique? A few key factors:
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Custom wheat flour blend: Campbell’s likely uses a proprietary blend of wheat flours optimized for the soup’s canning and cooking process. This ensures smooth, tender noodles.
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High egg content: With whole eggs and extra egg yolks, Campbell’s noodles have an exceptionally rich egg flavor. Most store-bought egg noodles only contain eggs whites.
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Vintage extruding process: The classic crimped shape comes from pushing the dough through small holes on an extruder. Modern noodles are often cut for efficiency.
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Precise cooking method: Campbell’s nailed the ideal noodle texture – cooked through but with a slight firmness at the center. Store noodles often turn soggy.
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Canning stability: The noodles hold their shape and taste over months in the can through Campbell’s trial-and-error recipe tweaking. Homemade noodles would disintegrate.
So in short, Campbell’s has crafted the perfect noodle for chicken noodle soup through decades of innovation. The unique wheat blend, abundant eggs, extruded shape, and canning mastery produce a noodle with an ideal flavor, texture, and ability to stand up in broth. This is what makes Campbell’s noodles so special!
Frequently Asked Questions About the Noodles
Here are answers to some common questions about the uniqueness of Campbell’s egg noodles:
Are the noodles actually homemade?
No, Campbell’s noodles are mass produced in large factories for canning efficiency and food safety. But the recipe replicates the flavor and texture of homemade noodles.
Do the noodles contain preservatives?
No, Campbell’s chicken noodle soup contains no added preservatives. The noodles achieve shelf stability through the canning process.
Can I buy the noodles separately?
Unfortunately Campbell’s doesn’t sell their proprietary egg noodles outside of the soup cans. But some recipe hacks try recreating them at home!
Why are the noodles so short?
The short, stunted shape allows the noodles to fit spoon-size portions of soup with chicken and veggies. Long noodles would be unwieldy in the can.
Do the noodles have cholesterol?
Yes, whole eggs and egg yolks contain dietary cholesterol. But Campbell’s noodles provide protein, vitamins, and a dose of comfort!
So now you know what makes the simple noodles in Campbell’s chicken noodle soup so special. It’s the perfect noodle crafted just for this iconic soup, honed over a century to be the ultimate comforting carb in your bowl of soup. The next time you crack open a steaming can, you can appreciate Campbell’s clever noodle science hidden within.
Can I use Campbell’s Chicken Noodle Soup as a base for other recipes?
Yes, Campbell’s Chicken Noodle Soup can be used as a base for a variety of recipes, including casseroles, pot pies, and pasta dishes. Its rich flavor and creamy texture can add depth to your dishes.
Step-by-Step Recipe or Instructions
If you’re looking to elevate your chicken noodle soup game with the help of Campbell’s Chicken Noodle Soup, try this simple recipe for Creamy Chicken Noodle Casserole:
Creamy Chicken Noodle Casserole
Ingredients:
– 2 cans of Campbell’s Chicken Noodle Soup
– 2 cups cooked chicken, shredded
– 1 cup frozen peas
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– 1/4 cup breadcrumbs
– 2 tablespoons butter, melted
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large bowl, combine the Campbell’s Chicken Noodle Soup, cooked chicken, frozen peas, cheddar cheese, and sour cream. Mix well to combine.
3. Pour the mixture into the prepared baking dish and spread it out evenly.
4. In a small bowl, combine the breadcrumbs and melted butter. Sprinkle this mixture over the top of the casserole.
5. Bake in the preheated oven for 25-30 minutes, or until the casserole is hot and bubbly.
6. Serve hot and enjoy!
This Creamy Chicken Noodle Casserole is a cozy and satisfying dish that makes great use of Campbell’s Chicken Noodle Soup. The creamy sauce, tender noodles, and hearty chicken come together beautifully in this easy-to-make casserole.
| Ingredients | Cost | Prep Time | Cook Time |
|---|---|---|---|
| 2 cans of Campbell’s Chicken Noodle Soup | $2.00 | 10 minutes | 30 minutes |
| 2 cups cooked chicken, shredded | $3.00 | 15 minutes | – |
| 1 cup frozen peas | $1.00 | – | – |
| 1 cup shredded cheddar cheese | $2.50 | – | – |