In the research and development kitchen at Campbell Soup, chef Todd Lyons spent much of the past 18 months fine-tuning a batch of new recipes. Would shoppers go for chicken noodle soup with kale added as a healthful twist? Would a cauliflower soup seasoned with dill land in their shopping carts? Lyons was creating the culinary prototypes for two of three new lines that the packaged-food empire has rolled out on supermarket shelves in recent months.