Know what’s on your plate
Cream of chicken soup
Calories & nutrition facts
canned, condensed
Nutrition facts
Per 100 g% DV- Calories 90 kcal —
- Protein 2.4 g 5%
- Carbohydrate 7.2 g 3%
- Fat 5.8 g 7%
- Saturated fat 1.7 g 8%
- Fibre 0 g 0%
- Sugars 0.5 g —
- Sodium 702 mg 31%
- Cholesterol 8 mg 3%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 43 µg 5%
- Vitamin C 0.1 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.54 mg 4%
- Vitamin K 4.1 µg 3%
- Thiamin (B1) 0.01 mg 1%
- Riboflavin (B2) 0.05 mg 4%
- Niacin (B3) 0.39 mg 2%
- Pantothenic acid (B5) 0.19 mg 4%
- Vitamin B6 0 mg 0%
- Biotin (B7) 0 µg 0%
- Folate (B9) 2 µg 1%
- Vitamin B12 0 µg 0%
- Choline 10.3 mg 2%
Minerals
- Calcium 14 mg 1%
- Iron 1.1 mg 6%
- Magnesium 4 mg 1%
- Phosphorus 31 mg 2%
- Potassium 49 mg 1%
- Zinc 0.29 mg 3%
- Copper 0.13 mg 14%
- Manganese 0.07 mg 3%
- Selenium 1.9 µg 3%
- Iodine 4 µg 3%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 90 | 2.4 g | 7.2 g | 5.8 g |
| 1 × cup (4 fl oz) | 126 g | 113 | 3 g | 9 g | 7.3 g |
| 1 × can (10.75 oz) | 305 g | 275 | 7.3 g | 22 g | 18 g |
| 2 × cup (4 fl oz) | 252 g | 227 | 6 g | 18 g | 15 g |
| ½ × cup (4 fl oz) | 63 g | 57 | 1.5 g | 4.5 g | 3.6 g |
| 3 × cup (4 fl oz) | 378 g | 340 | 9 g | 27 g | 22 g |
| 4 × cup (4 fl oz) | 504 g | 454 | 12 g | 36 g | 29 g |
Similar foods
- Cream of mushroom soupcanned, condensed79 kcal / 100 g
- Cream of potato soupcanned, condensed74 kcal / 100 g
- Chicken soupcanned, chunky, ready-to-serve71 kcal / 100 g
- Chicken mushroom soupcanned, condensed100 kcal / 100 g
- Potato cream soupcanned, condensed74 kcal / 100 g
- Mushroom cream soupcanned, condensed, water added44 kcal / 100 g
- Onion cream soupcanned, condensed88 kcal / 100 g
- Cheese soupcanned, condensed82 kcal / 100 g
- Tomato soupcanned, condensed66 kcal / 100 g
- Vegetable cream soupdehydrated446 kcal / 100 g
Questions about Cream of chicken soup
How do you make cream of chicken soup from a tin into a bowl of soup?
Stir in an equal volume of milk or water, then heat gently in a pan, stirring often, until steaming; don’t let it boil hard, as the creamy base can catch and splutter. For a thicker sauce, use less liquid.
Can you use cream of chicken soup without diluting it?
Yes. Use it straight from the tin as a sauce or casserole base, for example in chicken pie filling or a chicken-and-rice bake; thin it only if the recipe needs a looser consistency.
What can you add to cream of chicken soup to make it more filling?
Stir in cooked shredded chicken, peas, sweetcorn or diced cooked potato, and warm until piping hot. A little black pepper, thyme or parsley gives the mild soup more flavour.
How do you stop cream of chicken soup going lumpy when you heat it?
Whisk the liquid into the soup gradually while it is still cold, then warm it over a low-to-medium heat, stirring continuously. Avoid adding cold milk to a pan of very hot soup.
How should you store leftover cream of chicken soup?
Transfer it to a covered container and refrigerate within two hours of cooking; use within three days. Reheat only the portion you need until steaming hot throughout, and don’t reheat it more than once.
Can you freeze cream of chicken soup?
You can, but the creamy mixture may separate or turn grainy after thawing. Freeze it in a sealed container for up to three months, thaw overnight in the fridge, then reheat gently while whisking.
What is a good substitute for cream of chicken soup in a recipe?
Use cream of mushroom soup for a similar creamy texture, with an earthy flavour, or make a quick sauce by thickening chicken stock with a butter-and-flour roux and stirring in milk. Season the homemade version to suit the dish.
Is cream of chicken soup saltier than chicken soup?
Yes: cream of chicken soup has 702 mg of sodium per 100 g, compared with 354 mg in chicken soup. If you are using it in a casserole or pie, taste before adding any extra salt.
Source: USDA FoodData Central 171146 · per 100 g · carbohydrate per EU label, fibre excluded
