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Campbell's soup chicken & rice
Photo: Open Food Facts contributors (CC BY-SA)

Soups

Campbell's soup chicken & rice

10.5 oz

Okay out of 100 Medium confidence
  • Ultra-processed
  • Contains added sugars
  • Contains seed oils
  • No synthetic dyes
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Why it scores 41

Campbell's soup chicken & rice scores 41 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. 6 kinds of ultra-processing markers: Industrial additive classes found: color (added), emulsifier, 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

Campbell's soup chicken & rice

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • 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. [4][5]
  • Vegetable oil (unspecified)
    Emerging High in omega-6 linoleic acid. [6][7][8][9]
  • Yeast extract
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • Modified starch
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • Soy protein isolate / concentrate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [5]
  • 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. [10]
  • Soy lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
subtotal−30.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [5]
  • 6 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), emulsifier, flavor enhancer, flavoring, industrial protein and modified starch. [5]
subtotal−25.5

Nutrition per 100 g

  • Salt 0.8 g / 100 g
    Strong High in salt. [11]
subtotal−3
TOTAL 41Okay

100 − 59 = 41

Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]

GTIN 00051000061973 · 2024-04-24

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy67 kcal
Fat1.7 g
Saturated fat0.4 g
Trans fat0 g
Carbohydrates10.8 g
Sugars0.8 g
Added sugars0 g
Fiber0 g
Protein1.7 g
Salt0.8 g

Serving: Amount per serving (120 ml)

Ingredients

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

INGREDIENTS: CHICKEN STOCK, RICE, CHICKEN MEAT, CARROTS, CONTAINS LESS THAN 2% OF: CHICKEN FAT, CELERY, SEASONING (POTASSIUM SALT, SALT, NATURAL FLAVORING), SALT, WATER, CORNSTARCH, SUGAR, NATURAL FLAVORING, ONIONS, VEGETABLE OIL, DRIED CHICKEN, YEAST EXTRACT, MODIFIED CORNSTARCH, DRIED CHICKEN BROTH, BETA CAROTENE FOR COLOR, SOY PROTEIN ISOLATE, SODIUM PHOSPHATE, SOY LECITHIN. CONTAINS: SOYMAY CONTAIN TRACES OF WHEAT

Allergens and diets

Contains: Soy, 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. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. 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

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  6. 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

  7. 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

  8. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  10. 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

  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. 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

  13. 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