CAMPBELL'S, Chicken Noodle Soup, condensed
Whole food · Soups, Sauces, and Gravies
Photo: Wikipedia
This is the iconic condensed soup, a pantry staple where tender chicken pieces and soft egg noodles swim in a savory, golden broth. Its flavor is deeply comforting and salty, with a smooth, slightly gelatinous texture when condensed that thins into a light, sippable liquid. Nutritionally, it's a low-calorie, protein-containing option, though its sodium content is its most significant nutritional characteristic.
Calorie split: 20% protein · 51% carbs · 29% fat
↓ Full nutrition💚 Why it's loved
People love it for its nostalgic, soul-warming flavor that evokes childhood and care, often called 'Jewish penicillin' for its soothing reputation. Its versatility is key—it's a standalone meal, a base for casseroles, or a comforting addition to rice.
⚠️ Watch-outs & how to enjoy it better
The primary caution is its very high sodium content, which can be problematic for blood pressure and fluid retention. To counteract this, use only half the recommended water to prepare it, or choose the '25% Less Sodium' version. Additionally, its refined noodle content can cause a quicker blood sugar rise; pairing it with a side salad or extra vegetables adds fiber to mitigate this.
Key benefits
- Low in calories per serving
- Provides a source of protein from chicken
- Quick and convenient meal solution
- Can be easily stretched with added vegetables
- Hydrating when prepared as a broth
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The Campbell Soup Company's iconic red and white can design was inspired by the uniforms of Cornell University football team, which the company's founder's son attended.
Full nutrition (USDA data · scales with serving)
| Water | 88.3 g |
| Energy | 47.0 kcal |
| Energy | 197 kj |
| Protein | 2.4 g |
| Total lipid (fat) | 1.5 g |
| Ash | 1.8 g |
| Carbohydrate, by difference | 6.0 g |
| Total Sugars | 0.00 g |
| Sucrose | 0.00 g |
| Glucose | 0.00 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Calcium, Ca | 6.0 mg |
| Iron, Fe | 0.69 mg |
| Magnesium, Mg | 8.0 mg |
| Phosphorus, P | 38.0 mg |
| Potassium, K | 44.0 mg |
| Sodium, Na | 683 mg |
| Zinc, Zn | 0.28 mg |
| Copper, Cu | 0.03 mg |
| Manganese, Mn | 0.10 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.39 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 0.30 g |
| SFA 17:0 | 0.00 g |
| SFA 18:0 | 0.07 g |
| SFA 20:0 | 0.00 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.53 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.06 g |
| MUFA 16:1 c | 0.06 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 0.46 g |
| MUFA 18:1 c | 0.46 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 0.34 g |
| PUFA 18:2 | 0.31 g |
| PUFA 18:2 n-6 c,c | 0.30 g |
| PUFA 18:2 CLAs | 0.00 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.01 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:3i | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.01 g |
| Fatty acids, total trans-monoenoic | 0.01 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.01 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.00 g |
| Fatty acids, total trans-polyenoic | 0.00 g |
| Cholesterol | 8.0 mg |
FAQ
Do I have to add water to the condensed soup?
No, you can eat it condensed for a thicker, more intense flavor and texture, though it will be very salty. Most recipes and standard preparation involve adding one can of water or milk.
Is the chicken in the soup real?
Yes, it contains cooked, minced chicken meat. The ingredient list specifies 'Chicken' as a component.
Can I use this as a cooking ingredient?
Absolutely. It's a classic base for casseroles, pot pies, and creamy sauces, adding rich chicken flavor and body to dishes.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.47 kcal/g · 20% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 15.52 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.