Soup
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 45 kcal | 2% |
| Fat | 1.1 g | 2% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 5.6 g | 2% |
| of which sugars | 1.9 g | 2% |
| Fibre | 0.80 g | — |
| Protein | 2.9 g | 6% |
| Salt | 0.44 g | 7% |
Open Food Facts, ODbL, record updated 13 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Potato (Sulphites), Carrots (7%), Onions, Swede (6%), British Chicken (6%) (Chicken, Chicken Stock (Water, Chicken Bones, Salt), Salt, Cornflour), Parsnips (5%), Leeks, Petits Pois (3%), British Single Cream (3%) (Cows' Milk), Roasted Chicken Stock (2%) (Water, British Chicken Bones, Onions, Carrots, Leeks, Parsley, Garlic, White Pepper, Bay Leaf), Cornflour (Sulphites), British Chicken Fat, Garlic Purée, Salt, Thyme, Sage, Black Pepper
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Chicken and vegetables soup”: 0.14 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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