Progresso Gluten Free Chicken & Rice Noodle Soup

Chicken broth is a flavorful base that provides essential nutrients like collagen and amino acids. It is typically made by simmering chicken bones and meat, which can enhance the nutritional profile. This ingredient can support joint health and improve gut function.

Carrots are a nutritious vegetable rich in beta-carotene, fiber, and antioxidants. They are minimally processed and retain most of their nutritional value when included in soups. Carrots can contribute to improved vision and immune function.

Cooked white chicken meat is a source of lean protein, providing essential amino acids. It is generally considered a healthy protein source, though the quality can vary based on the chicken's diet and living conditions. This ingredient supports muscle maintenance and repair.

Rice noodles are a gluten-free carbohydrate source made from rice flour and water. They are minimally processed and suitable for those with gluten sensitivities. While they provide energy, they lack significant nutritional benefits beyond carbohydrates.

Celery is a low-calorie vegetable that adds flavor and texture to soups. It is minimally processed and retains its nutritional value, including fiber and vitamins. While it offers some nutrients, its contribution to overall nutrition is modest.

Modified food starch is used as a thickening agent in soups and sauces. It is derived from various starches and undergoes processing to enhance its properties. While it is generally safe, it offers no significant nutritional benefits.

Hydrolyzed corn protein is a processed ingredient used to enhance flavor. It is derived from corn and undergoes hydrolysis, which can create free glutamates similar to MSG. This ingredient may contribute to flavor but lacks nutritional benefits.

Chicken fat is used to add flavor and richness to soups. It is a natural fat source, though its quality depends on the chicken's diet and living conditions. While it provides flavor, it should be consumed in moderation due to its saturated fat content.

Salt is used to enhance flavor and preserve food. It is a common seasoning but should be consumed in moderation to avoid health issues like hypertension. While it enhances taste, excessive intake can lead to health concerns.

Potassium chloride is used as a salt substitute to reduce sodium content. It provides potassium, an essential mineral for heart and muscle function. While beneficial in moderation, excessive intake can cause hyperkalemia.

Soy protein isolate is a highly processed protein source derived from soybeans. It is often used in processed foods to boost protein content but lacks the amino acid complexity of animal proteins. This ingredient may affect hormone levels due to its phytoestrogen content.

Sodium phosphate is used as an emulsifier and preservative in processed foods. It is a synthetic additive that can contribute to an imbalance in phosphate levels when consumed in excess. This ingredient is associated with potential kidney and cardiovascular issues.

Natural flavor is a catch-all term for flavoring agents derived from natural sources. It is highly processed and lacks transparency, making it difficult to assess its true composition. This ingredient can mask the use of artificial additives.