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Blount Family Kitchen Chicken Soup
Photo: Open Food Facts contributors (CC BY-SA)

Soups

Blount Family Kitchen Chicken Soup

24 oz

Poor out of 100 Medium confidence
  • Contains added sugars
  • Contains seed oils
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Why it scores 27

Blount Family Kitchen Chicken Soup scores 27 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Dextrose: An added sugar. Strong
  2. Sugar: An added sugar. Strong
  3. Ultra-processed (NOVA 4, estimated): No NOVA group on file; estimated from 4 kinds of ultra-processing markers. 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

Chicken Soup

START100

Ingredients

  • Dextrose
    Strong An added sugar. [1][2][3]
  • 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]
  • Safflower oil
    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]
  • Xanthan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [5]
  • Nisin
    Regulatory Health Canada permits it only in listed foods, such as liquid egg products, up to set limits. [10]
subtotal−47.5

Processing

  • Ultra-processed (NOVA 4, estimated)
    Strong No NOVA group on file; estimated from 4 kinds of ultra-processing markers. [5]
  • 4 kinds of ultra-processing markers
    Emerging Industrial additive classes found: flavor enhancer, flavoring, industrial sugar or starch hydrolysate and thickener, stabilizer or gelling agent. [5]
subtotal−22.5

Nutrition per 100 g

  • Salt 0.9 g / 100 g
    Strong High in salt. [11]
subtotal−3
TOTAL 27Poor

100 − 73 = 27

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

GTIN 00077958528412 · 2025-12-04

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy49 kcal
Fat1.2 g
Saturated fat0.4 g
Trans fat0 g
Carbohydrates5.7 g
Sugars0.8 g
Added sugars0.4 g
Fiber0.4 g
Protein3.7 g
Salt0.9 g

Serving: 1 portion (245 g)

Ingredients

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

CHICKEN BROTH, WATER, WHITE MEAT CHICKEN RAISED WITHOUT ANTIBIOTICS, CARROTS, ONIONS, ENRICHED PASTA (SEMOLINA, EGG WHITES, NIACIN, FERROUS SULFATE [IRON], THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), CELERY. CONTAINS 2% OR LESS OF: CHICKEN BASE (CHICKEN, SALT, RENDERED CHICKEN FAT, DEXTROSE, SUGAR, NATURAL FLAVOR, SAFFLOWER OIL, CHICKEN BROTH, TURMERIC), CORN STARCH, SALT, TAPIOCA STARCH, YEAST EXTRACT, CHICKEN POWDER, CHICKEN FAT, NATURAL FLAVOR, EXTRA VIRGIN OLIVE OIL, PARSLEY, ACACIA & XANTHAN GUM, GARLIC, ONION POWDER, GARLIC POWDER, TURMERIC, NISIN PREPARATION AND SPICES.

Allergens and diets

Contains: Wheat, Egg, Celery

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

Always check the package: recipes change.

Healthiest soups in the US

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. 11. List of Permitted Preservatives (Lists of Permitted Food Additives)

    Health Canada · Oct 20, 2025 · Regulator

    “B.2 Butylated Hydroxyanisole n/a (a) Active dry yeasts (a) Preservative (a) 1,000 ppm n/a”

    canada.ca

  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