[ad_1] I was about to head out to the grocery store when I realized that I had forgotten to pick up some chicken broth for the soup I wanted to make for dinner. Not wanting to make another trip just for one item, I scanned my pantry for a suitable alternative. That’s when I spotted a few cans of Campbell’s Chicken Noodle Soup tucked away in the back. An idea began to form in my mind – why not use the canned soup as a base for my homemade chicken noodle soup? And just like that, a new recipe was born out of necessity and creativity.
Campbell’s Chicken Noodle Soup has been a mainstay in many homes for a long time, giving busy families a quick and easy way to eat. This canned soup tastes great by itself, but it can also be used in a lot of different recipes. From casseroles to pot pies to pasta dishes, there are countless ways to incorporate Campbell’s Chicken Noodle Soup into your cooking repertoire.
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
In 1897, Campbell’s condensed soups were introduced as an easy-to-find pantry staple. Because Campbell’s cream of tomato soup was so popular, the company added other kinds of soup, like chicken noodle in 1934. As soon as it came out, Campbell’s chicken noodle soup became one of the most popular canned soups in the United States.
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 only word on the list of ingredients is “egg noodles,” but these aren’t your average egg noodles from the grocery store. Campbell’s secret recipe makes noodles with a unique flavor that stay together even after being cooked in soup for a long time.
What Makes Campbell’s Noodles Unique?
So what makes Campbell’s chicken noodle soup noodles so different? Here are a few main points:
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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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Stability in the can: Campbell’s tried-and-true recipe changes have helped the noodles keep their shape and taste for months. 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
Try this easy recipe for Creamy Chicken Noodle Casserole if you want to step up your chicken noodle soup game with Campbell’s Chicken Noodle Soup:
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. Campbell’s Chicken Noodle Soup, cooked chicken, frozen peas, cheddar cheese, and sour cream should all be mixed together in a large bowl. 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 | – | – |