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Campbell's Cream of Chicken Soup
Photo: Open Food Facts contributors (CC BY-SA)

Soups

Campbell's Cream of Chicken Soup

10.5 oz (298 g)

Okay out of 100 High confidence
  • Ultra-processed
  • High in salt
  • Contains seed oils
  • No synthetic dyes
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Why it scores 55

Campbell's Cream of Chicken Soup scores 55 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. Salt 1.8 g / 100 g: Very high in salt. Strong
  3. 5 kinds of ultra-processing markers: Industrial additive classes found: color (added), flavor enhancer, flavoring, industrial protein and modified starch. Emerging

Every line of the math is on The Receipt below, with its evidence tier and sources.

Better soups

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Cream of Chicken Soup

START100

Ingredients

  • Modified starch
    Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
  • Vegetable oil (unspecified)
    Emerging High in omega-6 linoleic acid. [2][3][4][5]
  • Monosodium glutamate (MSG)
    Strong The FDA considers MSG generally recognized as safe; some sensitive people report mild, short-lived symptoms after 3 g or more without food. [6][7][1]
  • Soy protein isolate / concentrate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [1]
  • Yeast extract
    Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [8][1]
  • Sodium phosphate
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [9]
  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [2][3][4][5]
subtotal−13

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [1]
  • 5 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), flavor enhancer, flavoring, industrial protein and modified starch. [1]
subtotal−24

Nutrition per 100 g

  • Saturated fat 1.7 g / 100 g
    Strong Contains some saturated fat. [10]
  • Salt 1.8 g / 100 g
    Strong Very high in salt. [11]
subtotal−8
TOTAL 55Okay

100 − 45 = 55

Can’t score above 79. High in salt (above the front-of-pack "high" level). [12]

GTIN 00051000010315 · 2026-10-01

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy100 kcal
Fat6.7 g
Saturated fat1.7 g
Trans fat0 g
Carbohydrates7.5 g
Sugars0 g
Added sugars0 g
Fiber0 g
Protein1.7 g
Salt1.8 g

Serving: 1 serving (0.5 cup)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

chicken stock, modified food starch, vegetable oil, cream, wheat flour, chicken meat, chicken fat, contains less than 2% of: salt, whey, dehydrated chicken, monosodium glutamate, soy protein concentrate, water, yeast extract, natural flavoring, beta carotene for color, soy protein isolate, sodium phosphate, celery extract, sunflower oil, onion extract, butter (cream, annatto),contains: wheat, milk, soy

Allergens and diets

Contains: Milk, Soy, Wheat, Gluten, Celery

  • Not vegan
  • Not vegetarian
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Healthiest soups in the US

More from Campbell's

Sources

  1. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  2. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  3. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

    BMJ · Feb 4, 2013 · Peer-reviewed

    doi.org

  4. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org

  5. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  6. Questions and Answers on Monosodium glutamate (MSG)

    U.S. Food and Drug Administration · Jul 17, 2026 · Regulator

    “FDA considers the addition of MSG to foods to be “generally recognized as safe” (GRAS).”

    fda.gov

  7. EFSA reviews safety of glutamates added to food

    European Food Safety Authority · Jul 12, 2017 · Agency assessment

    “EFSA re-assessed the safety of glutamates used as food additives and derived a group acceptable daily intake (ADI) of 30 mg/kg body weight per day for all six of these additives.”

    efsa.europa.eu

  8. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

  9. EFSA issues new advice on phosphates

    European Food Safety Authority · Jun 12, 2019 · Agency assessment

    “We estimated that dietary exposure to phosphates may exceed the new ADI for infants, toddlers and children with average consumption of phosphates in their diet.”

    efsa.europa.eu

  10. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  11. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  12. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk

  13. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org

  14. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org

  15. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov