6.3 %
Niacin is below the 15 % “source of” level in chicken noodle soup, so no function line applies.
How many calories are in dried chicken noodle soup?
47.5kcal
in a 250 g bowl
19 kcal per 100 g.
Source: UK CoFID 2021, record 17-714. Checked 5 October 2026.
0.75 gFat
2.5 gProtein
0.5 gFibre
6.3 %Daily niacin
What’s in a 250 g bowl
More than half of a bowl is water. The rest is 8 g carbohydrate and 2.5 g protein.
- 0.75 gFat
- 2.5 gProtein
- 8 gCarbohydrate
- 0.5 gFibre
- 236 gWater
- 2 gMinerals and the rest
Below average for sauces, soups and condiments
Chicken noodle soup is 19 kcal per 100 g. The 92 sauces, soups and condiments in this database average 154.
Chicken noodle soup19
Sauces, soups and condiments average154
Low in sugar
0.3 g of sugars per 100 g; the UK “low sugars” line is 5 g.
Sugars, per bowl0.75 g
Salt, per bowl1.4 g
Vitamins and minerals in chicken noodle soup
One of the 14 recorded reach the “high in” level. Niacin leads.
Only a trace
- Vitamin A
- Vitamin B12
None recorded
- Vitamin D
- Vitamin C
Show all 14 with amounts
Chloride800 mg, 100 %
Niacin (vitamin B3)1 mg, 6.3 %
Phosphorus37.5 mg, 5.4 %
Manganese0.1 mg, 5 %
Iron0.5 mg, 3.6 %
Zinc0.25 mg, 2.5 %
Copper0.03 mg, 2.5 %
Thiamin (vitamin B1)0.03 mg, 2.3 %
Magnesium7.5 mg, 2 %
Riboflavin (vitamin B2)0.03 mg, 1.8 %
Potassium35 mg, 1.8 %
Calcium10 mg, 1.3 %
Vitamin Dnone recorded
Vitamin Cnone recorded
Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.
What chicken noodle soup doesn’t give you. And where to find it.
No recorded vitamin D or vitamin C, and only 1 % of the zinc reference intake per 100 g.
Vitamin D
0mgin chicken noodle soup
Find it inBloater, grilled500 % per 100 g
Vitamin C
0mgin chicken noodle soup
Find it inCherries, West Indian2150 % per 100 g
Zinc
1%in chicken noodle soup, per 100 g
Find it inOysters, raw592 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
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Made in Cambridgeshire
Made in the UK since 1998, with every nutrient and its declared amount listed on the label.
Chicken noodle soup against other sauces, soups and condiments
Per 100 g, pesto (green) has the most niacin in this comparison, followed by soup (carrot and coriander, carton, chilled) and chicken noodle soup.
1.8mg
0.5mg
0.4mg
0.3mg
All values per 100 g, from the same dataset. Differences are against chicken noodle soup.
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Questions about chicken noodle soup
Four questions chosen by the facts above, so every food answers differently.
How many calories are in a portion of chicken noodle soup?
A typical portion (250 g, one bowl) gives 48 kcal. Per 100 g the figure is 19 kcal.
Is chicken noodle soup high in chloride?
Yes. Soup, chicken noodle, dried, as served has 320 mg chloride per 100 g, 40 % of the NRV, above the 30 % threshold for a “high in” claim.
Which vitamins and minerals does chicken noodle soup have most of?
By share of the daily reference intake: chloride (320 mg, 40 %), niacin (0.4 mg, 2.5 %) and phosphorus (15 mg, 2.1 %) per 100 g.
Is chicken noodle soup a good source of protein?
Soup, chicken noodle, dried, as served has 1 g protein per 100 g, 21 % of the energy, which meets the UK threshold for “high protein”.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 17-714, Soup, chicken noodle, dried, as served, published by Public Health England under the Open Government Licence v3.0. Main data references: LFRA, Nutrient analysis of miscellanous foods, 1992. Values are per 100 g of the edible part; a bowl is 250 g, one bowl, the usual UK portion for sauces, soups and condiments. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 92 sauces, soups and condiments kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Whole Chicken). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.
More sauces, soups and condiments
From the same group, with calories per 100 g, and the foods with the most niacin.
