Most of us could pick out Campbell's chicken noodle soup in a taste lineup of other canned (and homemade) varieties. But today that could all change: Its ingredient list is trimming from 30 to 20.
Your beloved canned soup will no longer have some ingredients Ma didn't put in her chicken noodle, either: monosodium glutamate (MSG), maltodextrin, disodium inosinate, disodium guanylate, lactic acid, or potassium chloride. This is good! (It will also no longer have celery or onions—they'll have to redo their commercial).
But if you're struggling with this adjustment (no onions?! no celery!?), or worried Campbell's won't have the exact same flavor you grew up on, know that change can be okay—even good, even when it comes to chicken soup.
Here are some chicken noodle soup recipes that you might not like better than Campbell's (nostalgia's a hard thing to crack), but they're really good—and, we're just saying, have fewer than 20 ingredients.
Ingredients
| 1 |
small chicken or whatever chicken you have frozen for stock (if you use assorted parts, you will want a couple of pounds worth)
|
| 3 |
scallions, trimmed
|
| 1 |
bunch cilantro, stalks and roots included (optional: do not scour the city for cilantro with the roots still on; feel free to make without any cilantro)
|
| 2 |
carrots, halved
|
| 8 |
whole black peppercorns
|
| 3 |
tablespoons fish sauce
|
| 1/2 |
teaspoon salt
|
| 8 |
small shallots, or 4 large shallots, peeled and halved
|
| 1 |
head of garlic, peeled and halved
|
| 1 |
large onion, finely chopped
|
| 1/2 |
pound egg noodles (straight wheat noodles are fine, though)
|
|
cilantro, chopped (optional)
|
| 1 |
small chicken or whatever chicken you have frozen for stock (if you use assorted parts, you will want a couple of pounds worth)
|
| 3 |
scallions, trimmed
|
| 1 |
bunch cilantro, stalks and roots included (optional: do not scour the city for cilantro with the roots still on; feel free to make without any cilantro)
|
| 2 |
carrots, halved
|
| 8 |
whole black peppercorns
|
| 3 |
tablespoons fish sauce
|
| 1/2 |
teaspoon salt
|
| 8 |
small shallots, or 4 large shallots, peeled and halved
|
| 1 |
head of garlic, peeled and halved
|
| 1 |
large onion, finely chopped
|
| 1/2 |
pound egg noodles (straight wheat noodles are fine, though)
|
|
cilantro, chopped (optional)
|
Ingredients
|
6 cups chicken stock (or substitute 2 cans low-sodium chicken broth + 2 1/2 cups water)
|
|
1 tablespoon fish sauce, plus additional to taste
|
|
2 stalks lemongrass
|
|
A 4- to 5-inch-long piece ginger root, about 1-inch in diameter
|
|
4 large garlic cloves
|
|
2 Thai bird chiles (adjust to taste -- 2 gives the final soup a mild to medium amount of heat)
|
|
2 large chicken breasts (boneless, skinless or bone-in split)
|
|
3 large, fat carrots
|
|
10 to 15 baby yellow or red potatoes, depending on size
|
|
1/4 cup unsalted, roasted peanuts, plus additional for garnish
|
|
salt (optional)
|
|
3 scallions (4 if they're really skinny)
|
|
1 1/2 teaspoons (1/2 tablespoon) sweet curry powder
|
|
1 cup full-fat coconut milk
|
|
2 packages pre-boiled udon noodles, 12 to 14 ounces total
|
|
6 cups chicken stock (or substitute 2 cans low-sodium chicken broth + 2 1/2 cups water)
|
|
1 tablespoon fish sauce, plus additional to taste
|
|
2 stalks lemongrass
|
|
A 4- to 5-inch-long piece ginger root, about 1-inch in diameter
|
|
4 large garlic cloves
|
|
2 Thai bird chiles (adjust to taste -- 2 gives the final soup a mild to medium amount of heat)
|
|
2 large chicken breasts (boneless, skinless or bone-in split)
|
|
3 large, fat carrots
|
|
10 to 15 baby yellow or red potatoes, depending on size
|
|
1/4 cup unsalted, roasted peanuts, plus additional for garnish
|
|
salt (optional)
|
|
3 scallions (4 if they're really skinny)
|
|
1 1/2 teaspoons (1/2 tablespoon) sweet curry powder
|
|
1 cup full-fat coconut milk
|
|
2 packages pre-boiled udon noodles, 12 to 14 ounces total
|
Ingredients
| 1 |
tablespoon olive oil
|
| 1 |
white onion chopped
|
| 1/2 |
cup chopped celery
|
| 1 |
cup chopped carrot
|
| 6 |
garlic cloves finely chopped
|
| 1 |
pound skinless chicken breast
|
| 6 |
cups chicken stock
|
| 2 14 |
ounces cans of roasted tomatoes
|
| 1 1/2 |
cups vermicelli noodles / or angel hair pasta broken in small pieces
|
| 1 |
jalapeno pepper (remove seeds) and mince
|
| 1/2 |
teaspoon coriander
|
| 1 |
teaspoon cumin
|
| 1/2 |
teaspoon turmeric
|
| 1/2 |
teaspoon salt to taste
|
| 1 |
teaspoon freshly ground pepper
|
| 1 |
cup fresh cilantro roughly chopped
|
| 2 |
limes juiced
|
| 1 |
tablespoon olive oil
|
| 1 |
white onion chopped
|
| 1/2 |
cup chopped celery
|
| 1 |
cup chopped carrot
|
| 6 |
garlic cloves finely chopped
|
| 1 |
pound skinless chicken breast
|
| 6 |
cups chicken stock
|
| 2 14 |
ounces cans of roasted tomatoes
|
| 1 1/2 |
cups vermicelli noodles / or angel hair pasta broken in small pieces
|
| 1 |
jalapeno pepper (remove seeds) and mince
|
| 1/2 |
teaspoon coriander
|
| 1 |
teaspoon cumin
|
| 1/2 |
teaspoon turmeric
|
| 1/2 |
teaspoon salt to taste
|
| 1 |
teaspoon freshly ground pepper
|
| 1 |
cup fresh cilantro roughly chopped
|
| 2 |
limes juiced
|
Ingredients
| 3 |
garlic cloves, minced
|
| 1 |
green bell pepper, chopped
|
| 14 1/2 |
ounces crushed tomatoes
|
| 1/2 |
pound raw boneless, skinless chicken breasts
|
| 3 |
cups chicken broth
|
| 1/2 |
cup chopped white onion
|
| 1/3 |
cup shredded Parmesan cheese, plus extra for garnish
|
| 1 |
tablespoon chopped fresh basil
|
| 2 |
teaspoons chopped fresh oregano
|
| 1/8 |
teaspoon red pepper flakes (or more if you like it spicy!)
|
| 4 |
ounces uncooked dry gemelli or penne pasta
|
|
Chopped fresh basil or parsley, for garnish
|
| 3 |
garlic cloves, minced
|
| 1 |
green bell pepper, chopped
|
| 14 1/2 |
ounces crushed tomatoes
|
| 1/2 |
pound raw boneless, skinless chicken breasts
|
| 3 |
cups chicken broth
|
| 1/2 |
cup chopped white onion
|
| 1/3 |
cup shredded Parmesan cheese, plus extra for garnish
|
| 1 |
tablespoon chopped fresh basil
|
| 2 |
teaspoons chopped fresh oregano
|
| 1/8 |
teaspoon red pepper flakes (or more if you like it spicy!)
|
| 4 |
ounces uncooked dry gemelli or penne pasta
|
|
Chopped fresh basil or parsley, for garnish
|
Ingredients
For the soup (Jewish Penicillin):
| 3 |
pounds chicken wings, or a mixture of wings and thighs
|
| 2 |
quarts water (or to cover the chicken and vegetables)
|
| 2 |
carrots (My husband likes to eat the soup carrots so I peel them first.)
|
| 2 |
onions, quartered
|
| 2 |
parsnips
|
| 2 |
stalks celery, preferably with leaves
|
|
A big handful of fresh parsley
|
| 4 |
cloves of garlic, lightly smashed
|
| 1 |
tablespoon kosher salt
|
| 1/2 |
pound fine egg noodles
|
| 3 |
pounds chicken wings, or a mixture of wings and thighs
|
| 2 |
quarts water (or to cover the chicken and vegetables)
|
| 2 |
carrots (My husband likes to eat the soup carrots so I peel them first.)
|
| 2 |
onions, quartered
|
| 2 |
parsnips
|
| 2 |
stalks celery, preferably with leaves
|
|
A big handful of fresh parsley
|
| 4 |
cloves of garlic, lightly smashed
|
| 1 |
tablespoon kosher salt
|
| 1/2 |
pound fine egg noodles
|
For the Patagonian Pebre Sauce (Reform it.)
| 1 |
cup finely chopped tomatoes (It’s winter; I use Pomi or Muir Glen)
|
| 1 |
small sweet onion, finely chopped
|
| 1/4 |
cup finely chopped Italian parsley
|
| 1/3 |
cup good olive oil
|
| 1/4 |
cup sherry or red wine vinegar
|
| 2 |
teaspoons smoked paprika
|
| 1/2 |
teaspoon cayenne
|
| 1/2 |
teaspoon kosher salt
|
| 1 |
cup finely chopped tomatoes (It’s winter; I use Pomi or Muir Glen)
|
| 1 |
small sweet onion, finely chopped
|
| 1/4 |
cup finely chopped Italian parsley
|
| 1/3 |
cup good olive oil
|
| 1/4 |
cup sherry or red wine vinegar
|
| 2 |
teaspoons smoked paprika
|
| 1/2 |
teaspoon cayenne
|
| 1/2 |
teaspoon kosher salt
|
Ingredients
| 4 |
tablespoons olive oil, divided, plus more as needed
|
| 1 |
pound boneless, skinless chicken breast, cut into small cubes
|
|
Salt and pepper
|
| 1 |
yellow onion, diced
|
| 3 |
garlic cloves, minced
|
| 3 |
medium carrots, sliced into coins
|
| 3 |
celery ribs, trimmed and chopped
|
| 1 |
tablespoon tomato paste
|
| 1/4 |
cup dry white wine
|
| 4 |
cups homemade or low sodium broth (vegetable or chicken is fine)
|
| 4 |
cups water
|
| 1/2 |
cup loosely packed fresh cilantro
|
| 1 |
fresh or dried bay leaf
|
| 1/2 |
cup orzo
|
| 6 |
leaves Lacinato kale, stem removed and roughly chopped
|
| 4 |
tablespoons olive oil, divided, plus more as needed
|
| 1 |
pound boneless, skinless chicken breast, cut into small cubes
|
|
Salt and pepper
|
| 1 |
yellow onion, diced
|
| 3 |
garlic cloves, minced
|
| 3 |
medium carrots, sliced into coins
|
| 3 |
celery ribs, trimmed and chopped
|
| 1 |
tablespoon tomato paste
|
| 1/4 |
cup dry white wine
|
| 4 |
cups homemade or low sodium broth (vegetable or chicken is fine)
|
| 4 |
cups water
|
| 1/2 |
cup loosely packed fresh cilantro
|
| 1 |
fresh or dried bay leaf
|
| 1/2 |
cup orzo
|
| 6 |
leaves Lacinato kale, stem removed and roughly chopped
|
Ingredients
| 1 |
tablespoon olive oil
|
| 4 |
scallions (white and green parts separated), chopped
|
| 2 |
celery stalks, chopped
|
| 2 |
garlic cloves, minced
|
| 1 |
small zucchini, diced
|
| 1/2 |
teaspoon kosher salt
|
| 1/4 |
teaspoon ground black pepper
|
| 9 |
cups chicken stock, plus additional if needed
|
| 3/4 |
cup acini de pepe pasta
|
| 1 1/2 |
teaspoons lemon zest
|
| 2 |
cups cooked, shredded chicken (from a rotisserie chicken)
|
| 1 |
cup canned garbanzo beans, drained and rinsed
|
| 1 1/2 |
tablespoons chopped fresh dill
|
| 1 |
tablespoon chopped fresh parsley
|
| 1 1/2 |
cups shredded romaine lettuce
|
| 2 |
tablespoons fresh lemon juice
|
| 1 |
pinch Red pepper flakes for garnish (optional)
|
| 1 |
tablespoon olive oil
|
| 4 |
scallions (white and green parts separated), chopped
|
| 2 |
celery stalks, chopped
|
| 2 |
garlic cloves, minced
|
| 1 |
small zucchini, diced
|
| 1/2 |
teaspoon kosher salt
|
| 1/4 |
teaspoon ground black pepper
|
| 9 |
cups chicken stock, plus additional if needed
|
| 3/4 |
cup acini de pepe pasta
|
| 1 1/2 |
teaspoons lemon zest
|
| 2 |
cups cooked, shredded chicken (from a rotisserie chicken)
|
| 1 |
cup canned garbanzo beans, drained and rinsed
|
| 1 1/2 |
tablespoons chopped fresh dill
|
| 1 |
tablespoon chopped fresh parsley
|
| 1 1/2 |
cups shredded romaine lettuce
|
| 2 |
tablespoons fresh lemon juice
|
| 1 |
pinch Red pepper flakes for garnish (optional)
|
Ingredients
| 2 |
black cardamom pods
|
| 1 |
cinammon stick
|
| 3 |
whole star anise
|
| 1 |
teaspoon coriander seeds
|
| 20 |
cloves
|
| 2 |
onions
|
| 2 |
shallots
|
| 1 |
piece ginger (about 30g)
|
| 1 |
whole chicken
|
| 3 |
liters water
|
| 1 |
dash fish sauce to taste
|
| 1 |
pinch sugar (optional)
|
| 1 |
pinch black pepper (to taste)
|
| 1 |
pinch salt (to taste)
|
| 1.3 |
pounds cooked rice noodles
|
| 1 |
packet bean sprouts
|
| 2 |
black cardamom pods
|
| 1 |
cinammon stick
|
| 3 |
whole star anise
|
| 1 |
teaspoon coriander seeds
|
| 20 |
cloves
|
| 2 |
onions
|
| 2 |
shallots
|
| 1 |
piece ginger (about 30g)
|
| 1 |
whole chicken
|
| 3 |
liters water
|
| 1 |
dash fish sauce to taste
|
| 1 |
pinch sugar (optional)
|
| 1 |
pinch black pepper (to taste)
|
| 1 |
pinch salt (to taste)
|
| 1.3 |
pounds cooked rice noodles
|
| 1 |
packet bean sprouts
|
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