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

Canned soups

Campbell's Cream of Chicken Soup

10.5 oz (298 g)

Good out of 100 High confidence
  • Ultra-processed
  • Contains seed oils
  • No synthetic dyes
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Why it scores 61

Campbell's Cream of Chicken Soup scores 61 out of 100 (Good) 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. 5 kinds of ultra-processing markers: Industrial additive classes found: color (added), flavor enhancer, flavoring, industrial protein and modified starch. Emerging
  3. Salt 0.8 g / 100 g: High in salt. Strong

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]
  • 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. [6][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]
  • 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. [7]
subtotal−12

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

  • Salt 0.8 g / 100 g
    Strong High in salt. [8]
subtotal−3
TOTAL 61Good

100 − 39 = 61

GTIN 00051000059772 · 2026-08-03

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy56 kcal
Fat2 g
Saturated fat0.4 g
Trans fat0 g
Carbohydrates7.3 g
Sugars0 g
Added sugars0 g
Fiber0 g
Protein1.6 g
Salt0.8 g

Serving: 1 portion (120 ml)

Ingredients

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

INGREDIENTS: CHICKEN STOCK, WATER, MODIFIED CORNSTARCH, WHEAT FLOUR, CREAM, CHICKEN MEAT, CONTAINS LESS THAN 2% OF: VEGETABLE OIL, SEASONING (POTASSIUM SALT, SALT, NATURAL FLAVORING), SALT, NATURAL FLAVORING, DRIED CHICKEN, SOY PROTEIN CONCENTRATE, BETA CAROTENE FOR COLOR, YEAST EXTRACT, CHICKEN FAT, SOY PROTEIN ISOLATE, SODIUM PHOSPHATE, CELERY EXTRACT, GARLIC JUICE CONCENTRATE, ONION EXTRACT.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 canned 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. 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

  7. 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

  8. 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

  9. 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

  10. 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