Progresso Traditional 99% Fat Free Chicken Noodle Soup

Chicken broth is a flavorful base that provides some protein and minerals. It is typically made by simmering chicken bones and meat, which can release collagen and nutrients. Quality can vary based on the source of the chicken and the preparation method.

Carrots are a nutritious vegetable rich in beta-carotene, fiber, and antioxidants. They are typically included in soups for their flavor and nutritional benefits. The beta-carotene in carrots is converted to vitamin A in the body, supporting vision and immune function.

Cooked white chicken meat is a source of lean protein. It provides essential amino acids necessary for muscle repair and maintenance. The quality of the protein depends on the source and preparation of the chicken.

Egg noodles are made from wheat flour and eggs, providing carbohydrates and some protein. They are a common ingredient in soups for texture and satiety. The nutritional value can vary based on the flour used and the presence of whole grains.

Celery is a low-calorie vegetable often used for flavor and texture in soups. It contains some vitamins and minerals, such as vitamin K and potassium. The nutritional impact is minimal due to its high water content.

Modified food starch is used as a thickening agent in soups. It is derived from various starches and processed to enhance its stability and texture. While it adds no significant nutritional value, it is generally considered safe.

Hydrolyzed corn protein is used as a flavor enhancer in processed foods. It is created by breaking down corn protein into amino acids. While it can enhance flavor, it does not provide the same nutritional benefits as whole protein sources.

Salt is used to enhance flavor and preserve food. It is a common ingredient in soups to balance flavors. Excessive consumption can lead to health issues such as hypertension.

Chicken fat is used to add flavor and richness to soups. It is a source of saturated and unsaturated fats. The nutritional impact depends on the amount used and the overall dietary context.

Soy protein isolate is a highly processed form of soy protein used to boost protein content. It lacks the complete amino acid profile found in animal proteins. Concerns exist regarding its processing and potential hormonal effects.

Sodium phosphate is used as an emulsifier and preservative in processed foods. It can contribute to an increased intake of phosphates, which may affect kidney health. Its use is common in processed foods to maintain texture and moisture.

Natural flavor is a catch-all term for flavoring agents derived from natural sources. The exact composition is often undisclosed, leading to concerns about transparency. It is commonly used to enhance flavor without adding nutritional value.