Campbell’s Is Messing With Chicken Noodle Soup [Updated]

Now practically homemade. Photo: Campbell’s

After months of laggard soup sales, Campbell’s is giving in to the times and yanking most of the chemicals out of its chicken noodle soup. The soup will lose a third of its 30 ingredients, mostly changes to the broth, presumably in an effort to make the can’s nutrition-facts label read less like a science experiment.

This summer, after the industry-wide artificial-ingredient mass exodus, Campbell’s said it, too, was cutting out chemicals (by the year 2018), but removing soy lecithin and maltodextrin carries risk when the chicken-noodle flavor is “defined in the consumer mind over the years.” Campbell’s hopes to ease consumers in by using a bunch of ads to reinforce the idea that it’s actually a good thing for Americans to finally “know” what they’re eating in a can of Campbell’s.

For now, the new recipe can only be found in two kids’ varieties of chicken noodle (a Star Wars–themed can and a Frozen-themed can). It contains 20 ingredients that, by and large, “can be found in the average home kitchen.” Gone are additives like MSG, disodium guanylate, the vague “spice,” and vaguer-still “flavoring,” and in their place are dehydrated onions, dehydrated chicken broth, and water.

This post has been updated to show the soup’s recipe only changed for two kids’ varieties.


Campbell’s Makes Chicken Noodle Healthier