Campbell’s Testing Changes To Kids Chicken Soup Recipe
In a sign of changing times and consumer tastes, the New York Times reports that Campbell Soup is altering the recipe for its kids chicken noodle soup. (Photo Cambell’s)
Don’t freak out. This is exciting news, which sees a new version of the chicken noodle soup containing only 20 ingredients (compared to the previous 30). Most of the ingredients can be found in the average American kitchen. “We’re closing the gap between the kitchen and our plants,” Denise M. Morrison, chief executive of Campbell, told the New York Times.
The new recipe is first appearing in a limited-edition line in cans with images from the new “Star Wars” film.
Updated Wednesday, Nov. 11: A Campbell’s rep reached out to Yahoo Health, and told us, “…the traditional Chicken Noodle remains the same. Our plan is to take learnings from the change to the kids recipe and apply it to our other Chicken Noodle recipes over time. We are on a journey to transform the recipes of our products.”
Some of the eliminated ingredients include potassium chloride, monosodium glutamate, maltodextrin, and lactic acid. “The changes Campbell’s is making seem positive for the consumer,” says dietitian Keri Gans, author of The Small Change Diet. “Eliminating ingredients that provide little if no health benefits is always a step in the right direction.”
But, they’re also taking out celery and onions.
“I’m all for stripped-down ingredients and commend Campbell for eliminating flavoring chemicals like monosodium glutamate,” dietitian Shira Lenchewski tells Yahoo Health. “However, their statement about ‘closing the gap between the kitchen and our plants,’ feels misleading given celery and onion were some of the other ingredients that were eliminated.”
