How Much Sodium is in Campbell’s Chicken Noodle Soup?

Campbell’s chicken noodle soup is a pantry staple for many families. This classic comfort food is beloved for its simple ingredients, easy preparation, and soothing flavor. However, many health-conscious consumers are concerned about the sodium content in this canned soup. So how much sodium is actually in Campbell’s chicken noodle soup? Let’s take a closer look.

Understanding Sodium Levels in Campbell’s Chicken Noodle Soup

Sodium is an essential mineral that helps regulate fluid balance and blood pressure in the body. However, the average American consumes way more sodium than recommended. High sodium intake is linked to increased risk of high blood pressure, heart disease, and stroke. Health experts recommend limiting sodium intake to less than 2,300 mg per day.

Each 1/2 cup serving of Campbell’s classic condensed chicken noodle soup has a huge 890 mg of sodium. That’s more than a third of the daily recommended amount in just one serving! A whole can would give you 2,225 mg of sodium. Yikes!.

It is clear that Campbell’s regular chicken noodle soup has a lot of salt in it. But how does it stack up against other types? Here’s a quick look:

• Campbell’s Healthy Request Chicken Noodle: 410 mg per 1/2 cup
• Campbell’s 25% Less Sodium Chicken Noodle: 660 mg per 1/2 cup
• Campbell’s Organic Chicken Noodle: 750 mg per 1/2 cup

While the lower sodium options are better, they still contain significant amounts of sodium. Diluting the soup can help reduce sodium per serving. Ultimately, making homemade chicken noodle allows the most control over sodium levels.

Main Sources of Sodium in Campbell’s Chicken Noodle Soup

Where does all the salt in Campbell’s chicken noodle soup come from? These are the main places it comes from:

Chicken stock: The foundation of the soup starts with chicken broth, which naturally contains some sodium. Store-bought stocks are often very high in added sodium.

Salt: Regular table salt (sodium chloride) makes things taste saltier. Just the salt in one serving can add up to 300 mg of sodium!

Monosodium glutamate (MSG): This common flavor enhancer also dumps in extra sodium. MSG allows companies to use less real chicken for flavor.

Preservatives Ingredients like sodium phosphate also raise the sodium tally They help extend shelf life

Noodles: The noodles themselves are not a significant source of sodium. But rinsing them can remove a small amount of salt.

Other seasonings: Onion powder, yeast extract and natural flavors provide flavor but can contain traces of sodium that accumulate.

As you can see, sodium in Campbell’s chicken noodle soup comes from multiple sources that quickly add up.

Health Concerns about High Sodium Intake

Why exactly is high sodium intake considered unhealthy? Here are some of the potential health risks:

• Increased blood pressure – Extra sodium causes the body to retain more fluid, putting strain on your heart and blood vessels Over time, this can cause hypertension.

• Heart disease and stroke – The extra fluid and pressure on your cardiovascular system from too much sodium can increase the risk of heart attack, heart failure, and stroke.

• Kidney problems – Excess sodium forces the kidneys to work harder to excrete the excess. This can worsen kidney disease over time.

• Fluid retention – Sodium causes the body to hold on to more water. This can lead to swelling, bloating, and water weight gain.

For those with heart disease, diabetes, or kidney problems, limiting sodium is especially crucial. But even healthy individuals should aim to keep sodium in check by limiting processed foods.

Tips for Reducing Sodium from Campbell’s Chicken Noodle Soup

If you don’t want to give up your Campbell’s chicken noodle soup, here are some ways to cut down on the sodium:

• Dilute it by adding extra water or low-sodium broth. This decreases the sodium concentration.

• Stick to smaller serving sizes. One cup or less is more reasonable.

• Rinse noodles in a colander before adding them to the soup to wash away some surface salt.

• Choose low-sodium varieties like Healthy Request when possible. But check labels carefully, as sodium can still be high.

• Avoid adding extra salt at the table. The soup likely has enough sodium already.

• Balance it out by eating lower sodium foods for the rest of your meals that day.

• Make your own homemade chicken noodle soup from scratch using reduced sodium broth and limiting added salt.

The Healthiest Ways to Enjoy Chicken Noodle Soup

Chicken noodle soup can be healthy and low in sodium if you focus on the right ingredients and preparation methods. Here are some healthy options:

• Homemade soup: Make it yourself using boneless, skinless chicken breasts, fresh vegetables, whole wheat noodles, and reduced or no-salt-added broth. Avoid using salt during cooking or add just a small pinch. Use herbs, garlic, onions, celery, and carrot for flavor instead.

• Canned reduced sodium soup: Look for varieties with 140 mg of sodium or less per serving to meet the FDA’s low sodium claim. Pacific Foods and Health Valley are some better low sodium brands.

• Soup prepared fresh at restaurants: Ask for lower sodium broth. Avoid adding table salt. Focus on restaurants using fresh, whole food ingredients.

• Sodium-free bouillon cubes or broth concentrates: Use as a base for homemade soup instead of high-sodium canned or boxed broths.

• Unseasoned rotisserie chicken: Use with homemade broth and noodles for a fresh, lower sodium option.

With some adjustments, you can still enjoy comforting chicken noodle soup as part of a healthy diet. Focus on sodium control, portion sizes, and fresh whole ingredients. Your heart and taste buds will thank you.