Soup, chicken noodle, canned
Common food
Photo: Wikipedia
Canned chicken noodle soup is a comforting, shelf-stable staple featuring tender chicken pieces, soft egg noodles, and vegetables in a savory, often salty, broth. Its texture is soft and cohesive, with the noodles typically absorbing some of the broth's flavor. Nutritionally, it's a low-calorie, low-fat option that provides a modest amount of protein and carbohydrates, making it a light meal or starter.
Calorie split: 22% protein · 57% carbs · 21% fat
↓ Full nutrition💚 Why it's loved
People love it for its nostalgic, comforting warmth and simplicity, often evoking memories of childhood or sick days. Its versatility allows it to be a quick standalone meal, a base for creative additions, or a soothing remedy when feeling under the weather.
⚠️ Watch-outs & how to enjoy it better
The primary downside is typically very high sodium content, which can be problematic for those monitoring blood pressure or fluid retention. To counteract this, look for 'low-sodium' versions, or rinse the noodles and chicken lightly under water before heating to reduce surface salt. Additionally, the refined noodles can cause quicker blood-sugar spikes; pairing it with a side salad or adding extra vegetables can add fiber to help moderate this effect.
Key benefits
- Long shelf life for emergency or pantry storage
- Quick and convenient meal requiring minimal preparation
- Low in calories and fat per serving
- Provides a source of hydration and electrolytes from broth
- Contains some protein and carbohydrates for energy
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The iconic Campbell's 'red and white' can design, introduced in 1898, was inspired by the red and white uniforms of the Cornell University football team, which the company's co-founder attended.
Full nutrition (USDA data · scales with serving)
| Water | 89.7 g |
| Energy | 42.0 kcal |
| Protein | 2.4 g |
| Total lipid (fat) | 0.98 g |
| Carbohydrate, by difference | 6.0 g |
| Fiber, total dietary | 0.80 g |
| Total Sugars | 1.2 g |
| Calcium, Ca | 12.0 mg |
| Iron, Fe | 0.32 mg |
| Magnesium, Mg | 9.0 mg |
| Phosphorus, P | 32.0 mg |
| Potassium, K | 96.0 mg |
| Sodium, Na | 267 mg |
| Zinc, Zn | 0.23 mg |
| Copper, Cu | 0.04 mg |
| Selenium, Se | 5.1 ug |
| Vitamin C, total ascorbic acid | 2.7 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.04 mg |
| Niacin | 0.86 mg |
| Vitamin B-6 | 0.07 mg |
| Folate, total | 19.0 ug |
| Folic acid | 11.0 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 27.0 ug |
| Choline, total | 10.7 mg |
| Vitamin B-12 | 0.03 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 48.0 ug |
| Retinol | 1.0 ug |
| Carotene, beta | 473 ug |
| Carotene, alpha | 182 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 303 ug |
| Lutein + zeaxanthin | 48.0 ug |
| Vitamin E (alpha-tocopherol) | 0.20 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 3.7 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.21 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 | 0.00 g |
| SFA 16:0 | 0.16 g |
| SFA 18:0 | 0.04 g |
| Fatty acids, total monounsaturated | 0.35 g |
| MUFA 16:1 | 0.03 g |
| MUFA 18:1 | 0.32 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.28 g |
| PUFA 18:2 | 0.25 g |
| PUFA 18:3 | 0.02 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 | 10.0 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 canned chicken noodle soup healthy?
It can be part of a healthy diet, especially low-sodium versions, as it's low in calories and fat. However, its nutritional value is limited compared to homemade soup, and the high sodium in many brands is a key consideration.
How long does canned chicken noodle soup last?
Unopened cans have a long shelf life, often 2-5 years past the 'best by' date if stored in a cool, dry place. Once opened, transfer leftovers to a covered container and refrigerate for 3-4 days.
Can I eat it straight from the can?
For food safety and best flavor, it's strongly recommended to heat the soup thoroughly in a saucepan or microwave until it's steaming hot throughout before eating.
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 0.42 kcal/g · 23% calories from protein · 0.8 g fiber · 1.2 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: 2.78 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.