Campbell's tomato soup can with open lid on white background
Here's Why The Noodles In Canned Soups Don't Get Soggy
Noodles often get soggy after sitting in broth for a while, but this isn’t the case with canned soup, thanks to a combination of high alkalinity and a unique cooking process.
Canned soup noodles contain more alkaline salts than regular noodles. Gluten and alkaline salt react to make a chewier, denser noodle that doesn't soak up liquid as much.
Soup manufacturers also cook noodles separately from the broth, accounting for the amount of time they’ll be sitting in liquid so they won't be soggy by the time they're opened.
With these two preservation methods combined, you get a long-lasting noodle capable of maintaining the right texture for months or even years.