Know what’s on your plate
Chicken soup
Calories & nutrition facts
canned
Nutrition facts
Per 100 g% DV- Calories 33 kcal —
- Protein 2 g 4%
- Carbohydrate 4 g 1%
- Fat 0.7 g 1%
- Saturated fat 0.2 g 1%
- Fibre 0.9 g 3%
- Sugars 1.2 g —
- Sodium 266 mg 12%
- Cholesterol 6 mg 2%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 48 µg 5%
- Vitamin C 5.2 mg 6%
- Vitamin D 0 µg 0%
- Vitamin E 0.18 mg 1%
- Vitamin K 3.9 µg 3%
- Thiamin (B1) 0.03 mg 2%
- Riboflavin (B2) 0.03 mg 2%
- Niacin (B3) 0.77 mg 5%
- Vitamin B6 0.09 mg 5%
- Folate (B9) 9 µg 2%
- Vitamin B12 0.02 µg 1%
- Choline 8.7 mg 2%
Minerals
- Calcium 11 mg 1%
- Iron 0.16 mg 1%
- Magnesium 9 mg 2%
- Phosphorus 30 mg 2%
- Potassium 161 mg 3%
- Zinc 0.19 mg 2%
- Copper 0.04 mg 4%
- Selenium 1.5 µg 3%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 33 | 2 g | 4 g | 0.7 g |
| 1 × 1 cup | 245 g | 81 | 4.9 g | 9.7 g | 1.8 g |
| 1 × 1 can | 525 g | 173 | 11 g | 21 g | 3.8 g |
| 1 × 1 individual container | 440 g | 145 | 8.9 g | 17 g | 3.2 g |
| 2 × 1 cup | 490 g | 162 | 9.9 g | 19 g | 3.5 g |
| ½ × 1 cup | 122.5 g | 40 | 2.5 g | 4.9 g | 0.9 g |
| 3 × 1 cup | 735 g | 243 | 15 g | 29 g | 5.3 g |
| 4 × 1 cup | 980 g | 323 | 20 g | 39 g | 7.1 g |
Similar foods
- Cream of chicken soupcanned58 kcal / 100 g
- Chicken noodle soupcanned42 kcal / 100 g
- Lentil soupcanned43 kcal / 100 g
- Vegetable soupcanned, reduced sodium38 kcal / 100 g
- Cream of mushroom soupcanned53 kcal / 100 g
- Noodle soupNFS90 kcal / 100 g
- Cream of tomato soupcanned55 kcal / 100 g
- Minestrone40 kcal / 100 g
- Pozole43 kcal / 100 g
- Wonton soup33 kcal / 100 g
Questions about Chicken soup
How do you make chicken soup from scratch?
Brown chicken pieces for deeper flavour, then simmer them gently with onion, carrot, celery and bay leaf until the chicken is cooked through. Remove the chicken, shred it, return it to the pot and add noodles or rice near the end so they do not turn mushy.
How long should chicken soup simmer?
Simmer bone-in chicken pieces gently for about 45–60 minutes; boneless pieces usually need 20–30 minutes. The centre of the thickest piece should reach 75 °C before you shred or serve it.
How should you store and freeze chicken soup?
Cool it promptly, divide it into shallow containers and refrigerate within two hours; use it within 3–4 days. Freeze for up to 3 months, ideally without the noodles, which soften after thawing.
How do you reheat chicken soup safely without drying out the chicken?
Warm it in a saucepan over a medium-low heat, stirring, until steaming throughout; avoid a hard boil, which can toughen the chicken. If the soup has thickened in the fridge, loosen it with a splash of water or stock.
What goes well with chicken soup?
Serve it with crusty bread, a cheese toastie or a simple green salad. For a heartier bowl, add cooked noodles, rice or small pasta shapes just before serving.
Can you use leftover roast chicken in chicken soup?
Yes. Simmer the vegetables and stock first, then stir in shredded cooked chicken for the final 5–10 minutes, just long enough to heat it through; adding it earlier can make it dry and stringy.
What is the difference between chicken soup and chicken broth soup?
Chicken soup usually has pieces of chicken and often vegetables or noodles, while chicken broth soup is mostly a clear, seasoned liquid. Chicken broth soup has 6 kcal per 100 g, compared with 33 kcal per 100 g in chicken soup.
Source: FNDDS (USDA) 28340600 · per 100 g · carbohydrate per EU label, fibre excluded
