Canned soups
Kitchen Basics Unsalted Chicken Stock
32 oz
Score
- Ultra-processed
- Contains added sugars
- No additives
Why it scores 63
Kitchen Basics Unsalted Chicken Stock scores 63 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:
- minus 20 points Honey: An added sugar. Strong
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
- plus 3 points No additives: No food additives in the ingredient list. Info
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better broth, stock and bouillon
-
Organic Chicken Stock Unsalted Pacific Foods · 32 fl oz Not ultra-processed · No added sugars Score 100 out of 100 , 37 points higher -
Organic Bone Broth Chicken Unsalted Pacific Foods · 32 fl oz, 1 qt, 946 mL Not ultra-processed · No added sugars Score 100 out of 100 , 37 points higher -
Sipping Bone Broth Chicken Ginger & Turmeric Swanson · 10.75 oz Not ultra-processed · No added sugars Score 100 out of 100 , 37 points higher -
Organic Chicken Bone Broth Trader Joe's Not ultra-processed · No added sugars Score 100 out of 100 , 37 points higher -
Organic Chicken Bone Broth Bonafide Provisions Not ultra-processed · No added sugars Score 100 out of 100 , 37 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Unsalted Chicken Stock
Ingredients
- Honey minus 20 points
- Natural flavors minus 2.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
Bonuses
- No additives plus 3 points
100 − 37.5 = 62.5 → 63
Can’t score above 79. Contains honey, an ingredient of high concern. [1][2][3]
Nutrition per 100 g
| Energy | 12 kcal |
|---|---|
| Fat | 0.2 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 0.4 g |
| Sugars | 0.4 g |
| Added sugars | 18 g |
| Fiber | 0 g |
| Protein | 2.1 g |
| Salt | 0.2 g |
Serving: 240ml
Ingredients
- CHICKEN STOCK
- HONEY (high concern)
- NATURAL CHICKEN FLAVOR
- COOKED VEGETABLE STOCK (CELERY, CARROT, ONION)
- SPICE AND HERBS (BLACK PEPPER, BAY LEAF, THYME)
- NATURAL FLAVOR
Label text, as published
CHICKEN STOCK, HONEY, NATURAL CHICKEN FLAVOR, COOKED VEGETABLE STOCK (CELERY, CARROT, ONION), SPICE AND HERBS (BLACK PEPPER, BAY LEAF, THYME), AND NATURAL FLAVOR.
Allergens and diets
Contains: Celery
- Not vegan
- Not vegetarian
- Palm-oil-free
Always check the package: recipes change.
More canned soups on GoodSwap
-
Minestrone Progresso · 19 oz Ultra-processedContains added sugarsContains seed oilsNo synthetic dyes Score 44 out of 100 Okay -
Chicken Broth Swanson · 32 oz Ultra-processedContains nitrites or nitratesSeed-oil free Score 65 out of 100 Good -
Chicken Broth Swanson · 32 oz Ultra-processedSeed-oil free Score 73 out of 100 Good -
Roasted Chicken Noodle Progresso · 18.5 oz Ultra-processedContains added sugarsSeed-oil freeNo synthetic dyes Score 44 out of 100 Okay -
Organic Chicken & Wild Rice Soup Pacific Foods · 16.3 oz Certified organicNo additivesSeed-oil freeContains whole grains Score 97 out of 100 Excellent -
Cream of Mushroom Condensed Soup Pacific Foods · 10.5 oz No additives Score 89 out of 100 Excellent
More from Kitchen Basics
Sources
-
Guideline: sugars intake for adults and children
“In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”
who.int
-
Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
-
Added and free sugars should be as low as possible
“Sugar consumption is a known cause of dental caries.”
efsa.europa.eu
-
21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives
“whose significant function in food is flavoring rather than nutritional.”
ecfr.gov
-
“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