Recipes

[skittles2]

I love the original version however, 1 can has 2.5 servings. Who eats that 1 serving?  1 full can doesn't fill my smallish mug.  

each serving has 890mgs of sodium, 1 can is = 2,225mgs!

the 2 lower sodium versions are 400-600 per serving, 1200-1800 per can. Still way too much.

I have no idea if someone has made a homemade recipe.

I eat this everyday, or used to (and not much else for the past

2 1/2yrs, due to health issues restricting what food didn't bother me gastro- wise. Lost weight, however, recently lost a lot; 8 pds within 10 days, was down to 108, I was shaky and taxed when I walked around, out of breath,heart racing- which isn't good with pvc's and just gettting out of the hospital with a THREE DAY STAY IN THE ER witha BP 200/105 (had a stroke 10yrs prior, bp has been good before that and after)  they said the closer I get to the 90's weight, the closer my heart could give out.

I'm undergoing many tests: cardiac, GI, Pancreatic, numerous specialities, including an Oncologist I've had for yrs.

I've been advised by multiple Dr.s,  to force food intake-not to worry about calories, fat, eat everything I want which doesn't bother me GI wise;  gain weight, because I still have whatever it is happening that is causing weight loss, so put on more weight to counter weight loss. 

However, I would really love my warm comfort soup without the sodium. 

 I'd like to make my own as close to Campbell's as possible- broth and noodles. I'll control the sodium using no salt broth or make my own but that is iffy- in the past my homemade broth hasn't been great.

Has anyone made this, or another recipe- I don't want vegs as they cause problems, but a broth made with veges would be ok.

Noodle wise I like Campbell's because they're small and soft.

TIA☘️🌻

💞🐾🐈‍⬛🐶🐾💞

[cheriere]

@skittles2    lol, I always eat the whole can!  I'm always surprised whenever they consider a can of anything like that to be a couple of servings.😂

My favorite chicken noodle soup is the kind that comes in a package by Lipton that you mix with water.  Naturally, it's considered 8 servings per packet.

[skittles2]

@cheriere 

It's crazy right, at least with soup! I could probable eat 1/2 can, but still not for a meal. 

It's shameful and and a massive disservice to consumers to have that high sodium in any serving. Most consumers probably don't know the amount, my Dr. was floored when I told her!  She said if that's all the sodium a healthy person had spread throughout the day, and drinking plenty of water, it would be ok, but to have that in one sitting is dangerous for blood pressure, arteries, and organs, especially the stomach, intestines and kidneys.

My parents didn't know, we often had Campbell's, mostly every meal was homemade, but still had soup and a sandwich for lunches occasionally.

Nuts!

💞🐾🐈‍⬛🐶🐾💞

[cheriere]

@skittles2   you're exactly right!  That's a staggering amount of sodium!  I hadn't really thought about all the different organs it effects...that's really scary!

We often have soup and grilled cheese for lunch or a quick dinner.

[rockygems123]

@skittles2 

You can make your own chicken stock, very simple process with lots of info on line.

Add whatever you want i.e. veg and then strain, or if that bothers you just make chicken broth using just the chicken.

Lots of dry noodles available, can't recall any identical to what's in the can (it was my fave growing up too), but you could use wide egg noodles if that works for you. 

[beckyb1012]

There are a couple of copy cat recipes out there for Campbell's Chicken Noodle Soup. 

When I was pregnant in 1983 the first 4 months my lunch every single day if I was at home was this soup and a slice of bread with tons of peanut butter.  I was home most days so I ate it a lot.  Nothing like Campbell's C.N. soup.

[Still Raining]

Campbells should be ashamed.  Basically overpriced salt water with some token bits of chicken.  High salt, low protein.

Wonder if more shoppers would be aware if it was displayed nutritional information to the front?

If you won't feed it to your furbaby, then you shouldn't eat it.

[Carmie]

My suggestion if you want to make soups quick and easy.  Buy low or no sodium chicken stock in a box or can....stock would be better than broth, but either will work.

Buy chicken either in a can or rotisserie, or just cook some chicken breasts in a little water...you can use the water to add to the stock.

Cook noodles seperately in water,( you can buy extra thin noodles) strain and add the noodles and cut up chicken pieces to the stock.  It will be less expensive, you will have a larger quantity and you can control the sodium. 

You can also make homemade stock....you need bones for stock...use a whole chicken, or legs, backs or wings....cook in water with celery, onions and carrots.  If you don't want the vegs, strain them out afterwards, you need them for flavor. Season with salt, pepper and parsley.

Cook long enough to get flavor out of the bones. Remove the bones and add the chicken meat back into the broth with the cooked noodles.

It is best to simmer the meat and bones and not boil them.

You cannot make good broth with chicken breasts alone...it will be okay, but not that great, you need bones.

Homemade chicken stock is 100x's better than Campbell's or store bought brands.

Beat of luck to you.  I hope you get back to feeling better.

[MaverDaver]

Try Better than Bouillon. You can control the intensity of the flavor. I don't add any salt or pepper. You can cook a chicken breast , shred it and add it to the broth. You can add other items if you wish to do so. Cook whatever soup noodles you like separately and add to broth when you want to eat.

[Marp]

@skittles2,  since the Campbell's noodles seems to be key to your enjoyment you could try discarding the broth and rinsing the noodles then using Kitchen Basics Unsalted Chicken Stock.  A one cup serving of the stock contains 135mg of sodium.

Something else you can try is to use the stock and ramen noodles.  I recommend Simply Asia Japanese Style Ramen Noodles.  It cooks quickly and you can add whatever you want--chicken, veggies, seasonings...  You can cook the ramen to the degree of softness you prefer.

I also use the stock for pot sticker soup.

ETA:  Keep in mind that whatever changes you make it will take a while for your palate to get used to the lower salt and different taste.