Soup, chicken noodle
Common food
Photo: Wikipedia
A comforting, broth-based soup featuring tender chicken and soft egg noodles, often enriched with carrots and celery. Its light, savory flavor and silky texture make it a classic choice for a simple, satisfying meal. At just 53 kcal per 100g, it's a low-calorie, hydrating option that provides a modest protein boost.
Calorie split: 29% protein · 47% carbs · 24% fat
↓ Full nutrition💚 Why it's loved
People love it for its nostalgic, home-cooked flavor and its reputation as a gentle, soothing remedy for colds and chills. Its versatility allows it to be a light starter or a more substantial meal when paired with bread or extra vegetables.
⚠️ Watch-outs & how to enjoy it better
Canned versions can be high in sodium, which may concern those monitoring blood pressure. To counteract this, opt for low-sodium varieties or dilute with water, and pair with a potassium-rich food like a side of spinach or a banana. Some commercial soups also contain gluten in the noodles, which is a concern for those with celiac disease or gluten sensitivity.
Key benefits
- Low in calories and fat, making it suitable for weight management.
- Provides hydration and electrolytes from the broth.
- Contains a moderate amount of protein for muscle maintenance.
- Easy to digest, often recommended during illness.
- Can be a vehicle for additional vegetables to increase fiber and nutrient intake.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The phrase 'chicken soup for the soul' became a cultural phenomenon, but the soup itself has been used as a folk remedy for centuries, with some studies suggesting its anti-inflammatory properties may help reduce cold symptoms.
Full nutrition (USDA data · scales with serving)
| Water | 87.7 g |
| Energy | 53.0 kcal |
| Protein | 3.8 g |
| Total lipid (fat) | 1.4 g |
| Carbohydrate, by difference | 6.2 g |
| Fiber, total dietary | 0.70 g |
| Total Sugars | 0.81 g |
| Calcium, Ca | 10.0 mg |
| Iron, Fe | 0.38 mg |
| Magnesium, Mg | 11.0 mg |
| Phosphorus, P | 45.0 mg |
| Potassium, K | 108 mg |
| Sodium, Na | 248 mg |
| Zinc, Zn | 0.31 mg |
| Copper, Cu | 0.04 mg |
| Selenium, Se | 6.5 ug |
| Vitamin C, total ascorbic acid | 3.7 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.05 mg |
| Niacin | 1.3 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 19.0 ug |
| Folic acid | 11.0 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 27.0 ug |
| Choline, total | 15.7 mg |
| Vitamin B-12 | 0.04 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 29.0 ug |
| Retinol | 2.0 ug |
| Carotene, beta | 274 ug |
| Carotene, alpha | 91.0 ug |
| Cryptoxanthin, beta | 2.0 ug |
| Lycopene | 114 ug |
| Lutein + zeaxanthin | 142 ug |
| Vitamin E (alpha-tocopherol) | 0.18 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 7.7 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.32 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 16:0 | 0.25 g |
| SFA 18:0 | 0.06 g |
| Fatty acids, total monounsaturated | 0.52 g |
| MUFA 16:1 | 0.05 g |
| MUFA 18:1 | 0.46 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.37 g |
| PUFA 18:2 | 0.33 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 17.0 mg |
Amino acid profile (per 100g)
Estimated from Restaurant, Latino, black bean soup — USDA does not publish this profile for Soup.
| Tryptophan | 0.04 g |
| Threonine | 0.17 g |
| Isoleucine | 0.16 g |
| Leucine | 0.32 g |
| Lysine | 0.27 g |
| Methionine | 0.10 g |
| Cystine | 0.04 g |
| Phenylalanine | 0.16 g |
| Tyrosine | 0.13 g |
| Valine | 0.20 g |
| Arginine | 0.35 g |
| Histidine | 0.09 g |
| Alanine | 0.35 g |
| Aspartic acid | 0.38 g |
| Glutamic acid | 0.72 g |
| Glycine | 0.58 g |
| Proline | 0.36 g |
| Serine | 0.20 g |
FAQ
Is chicken noodle soup healthy?
Yes, it's generally a low-calorie, hydrating food that provides protein and can be part of a balanced diet. However, sodium content can be high in commercial versions, so choosing low-sodium options is advisable.
Can I make chicken noodle soup more nutritious?
Absolutely. You can boost its nutritional value by adding more vegetables like spinach, kale, or peas, using whole-grain noodles, and ensuring the chicken is lean. Adding herbs like parsley or dill can also increase antioxidant content.
Is chicken noodle soup good for a cold?
It's often recommended because the warm broth helps with hydration and may ease congestion. The steam can also soothe a sore throat, and the protein and nutrients support the immune system.
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 0.53 kcal/g · 29% calories from protein · 0.7 g fiber · 0.8 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: 2.30 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.