Soup, chicken mushroom, canned, prepared with equal volume water
Whole food · Soups, Sauces, and Gravies
Photo: Wikipedia
This is a classic, comforting pantry staple—a smooth, savory broth where tender chicken and earthy mushrooms meld into a simple, velvety soup. Diluted to a light, sippable consistency, it offers a mild, umami-rich flavor with a satisfying, soft texture. Nutritionally, it's a low-calorie option that provides a modest protein boost and a touch of fat for satiety.
Calorie split: 13% protein · 27% carbs · 60% fat
↓ Full nutrition💚 Why it's loved
People cherish it for its nostalgic, home-style comfort and incredible versatility—it's a blank canvas for jazzing up with fresh herbs, noodles, or a splash of cream. Its mild, familiar flavor makes it a soothing choice for all ages and a reliable base for countless quick recipes.
⚠️ Watch-outs & how to enjoy it better
The primary concern is often high sodium content, which can contribute to water retention and isn't ideal for those managing blood pressure. To counteract this, choose 'low sodium' versions when available, or dilute it with a bit more water and boost flavor with fresh garlic, ginger, or herbs instead of salt.
Key benefits
- Quick, shelf-stable meal solution
- Low-calorie base for adding vegetables or grains
- Provides some protein and fat for satiety
- Hydrating and easy to digest
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'cream of' in canned soups often refers to the smooth texture achieved by pureeing or using a starch thickener, not necessarily the addition of dairy cream.
Full nutrition (USDA data · scales with serving)
| Water | 90.0 g |
| Energy | 54.0 kcal |
| Energy | 226 kj |
| Protein | 1.8 g |
| Total lipid (fat) | 3.8 g |
| Ash | 0.60 g |
| Carbohydrate, by difference | 3.8 g |
| Fiber, total dietary | 0.10 g |
| Calcium, Ca | 12.0 mg |
| Iron, Fe | 0.36 mg |
| Magnesium, Mg | 4.0 mg |
| Phosphorus, P | 11.0 mg |
| Potassium, K | 63.0 mg |
| Sodium, Na | 327 mg |
| Zinc, Zn | 0.40 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.10 mg |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.01 mg |
| Riboflavin | 0.05 mg |
| Niacin | 0.67 mg |
| Pantothenic acid | 0.10 mg |
| Vitamin B-6 | 0.02 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Vitamin B-12 | 0.02 ug |
| Vitamin A, RAE | 23.0 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 465 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.98 g |
| SFA 4:0 | 0.01 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.04 g |
| SFA 16:0 | 0.64 g |
| SFA 18:0 | 0.26 g |
| Fatty acids, total monounsaturated | 1.6 g |
| MUFA 16:1 | 0.10 g |
| MUFA 18:1 | 1.5 g |
| MUFA 20:1 | 0.02 g |
| Fatty acids, total polyunsaturated | 0.95 g |
| PUFA 18:2 | 0.90 g |
| PUFA 18:3 | 0.04 g |
| PUFA 20:4 | 0.00 g |
| Cholesterol | 4.0 mg |
Amino acid profile (per 100g)
Estimated from Soup, bean with pork, canned, condensed — USDA does not publish this profile for Soup.
| Tryptophan | 0.06 g |
| Threonine | 0.24 g |
| Isoleucine | 0.29 g |
| Leucine | 0.48 g |
| Lysine | 0.40 g |
| Methionine | 0.07 g |
| Cystine | 0.07 g |
| Phenylalanine | 0.33 g |
| Tyrosine | 0.18 g |
| Valine | 0.32 g |
| Arginine | 0.31 g |
| Histidine | 0.15 g |
| Alanine | 0.29 g |
| Aspartic acid | 0.66 g |
| Glutamic acid | 1.1 g |
| Glycine | 0.28 g |
| Proline | 0.27 g |
| Serine | 0.29 g |
FAQ
Is this soup a good source of protein?
At about 1.8g per 100g, it provides a modest amount. It's better viewed as a light protein source or a base to which you can add more substantial ingredients like shredded chicken, beans, or tofu.
Can I use this as a base for other recipes?
Absolutely. It's a fantastic starter for casseroles, gravies, pot pies, and risottos, adding depth of flavor and moisture without overwhelming other ingredients.
How can I improve the flavor of canned soup?
Sauté fresh mushrooms and onions, then stir in the soup. A bay leaf, thyme, a splash of white wine, or a finish of fresh parsley or black pepper can dramatically elevate the taste.
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 0.54 kcal/g · 13% calories from protein · 0.1 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: 5.19 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.