Chicken soup, broth-based
Broth-based chicken soup combines fluid, soft starch or vegetables, and some protein in a format that can be easier to portion than a large solid meal. The biggest variable is usually sodium, especially in canned and restaurant versions.
Why it received this rating
The green rating applies to a broth-based soup with chicken and a moderate amount of noodles, rice, or vegetables. It is lower in fat than cream-based chicken soup and can provide a small amount of protein and fluid in the same serving.
Nutrition snapshot
Per serving: 1 cup
Sodium varies widely by recipe, package, and restaurant. Check the product label or restaurant nutrition information when an exact sodium value matters.
Representative USDA FoodData Central example. Broth-based chicken soup is a recipe category; meat, noodles or rice, vegetables, and sodium vary too much for one FDC record to represent every bowl. Source basis reviewed August 17, 2026. Review nutrition source How nutrition data is handled
Portion and preparation guidance
Start with about 1 cup. Choose a broth-based version, include visible chicken when possible, and add extra shredded chicken if you need more protein without greatly increasing the meal volume.
Symptoms or considerations
Check sodium on canned or restaurant soup, and do not assume a cream-based chicken soup has the same rating. If very hot liquids or large bowls worsen reflux or fullness, use a smaller mug-sized portion.
Common questions
What should I look for in chicken soup?
Choose broth-based soup with visible chicken and a portion size you can finish comfortably. Compare sodium on packaged options, and remember that cream-based soups are a different, higher-fat preparation.
Individual tolerance varies. This rating is general educational guidance, not a statement that this food is the right choice for your personal medical needs. Follow advice from your prescriber or registered dietitian.
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