Campbell’s Chicken With Noodles Low Sodium Soup
Fall is a time for soup. Sometimes it is also a time for cold’s and flu, which means it’s time for Chicken Noodle Soup. You can make an awesome low sodium soup from scratch, but let’s be honest, when you are sick, you have no time for that. You want to grab a can, pour it in a bowl and pop it into the microwave. Historically, canned and packaged soups have been overloaded with sodium. Don’t let the Marketing fool you, “Heart Healthy” and “Reduced Sodium” have still been chock full of salt.
My Review of Campbell’s Chicken With Noodles Low Sodium Soup
That’s why I was truly overjoyed to find Campbell’s Chicken With Noodles Low Sodium Soup in a ready to serve can. In this same line, they also have a low sodium Cream of Mushroom and a Chicken Broth. I will review each of those separately, this will be my review for the Chicken Noodle soup.
There is this caveat: this review took place while I was under the effects of a cold. I thought to myself; “What a great a great time to do this!”. I was probably too optimistic that I had high expectations. In hindsight I was probably a bit crabby from the cold.
The soup was what you would expect from a canned soup. It was easy to prepare. It was full of the usual chicken, noodles, and vegetables. I knew that a soup with low sodium would probably taste fairly brand, but I was caught by surprise over how bland this soup truly was. I had to add in a few shakes of the McCormick’s Sodium Free Garlic and Herb to get a nice flavor out of this soup.
The Results?
I won’t recommend that you not buy or try it. It would work in a pinch if you doctor it up. I was just disappointed it wasn’t better tasting straight form the can. Let me know if you try it and get a different result than me. I have another can so maybe I will give it a try when I don’t have a cold. Also, what are your go to low sodium solutions when you are sick? Let me know in the comments below.
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I will be interested to hear your review for the cream of mushroom soup. To me it was inedible! But to be honest I didn’t try to doctor it up as you did with this one. I made a green bean casserole with it (using fresh green beans with added onion…..) Definitely needed more doctoring than what I did! Thanks for your honest review of this one…I won’t be trying it since chicken and noodle soup has never been a favorite. Tomato soup is my favorite and have yet to find one in a can that is LoSo – although I did purchase one today from Amy’s line. For 1 cup it was 340mg…but that’s less than most soups and on a cold day — it might just hit the spot!
I make a fire roasted salsa with roma tomatoes , jalapenos , ancho, and chipotle peppers. I keep my salt very low and rely upon the heat of the salsa to clear me out. Works great for me.
Hi Chris,
The low sodium soup I use is:
Organic Better Than Bouillon Reduced Sodium Chicken Base
While one service is 350mg salt, just add it into quinoa and you have the perfect meal. I get my at CostCo but here it is at Amazon
http://www.amazon.com/Better-Than-Bouillon-Chicken-Reduced/dp/B0087VVOB8/ref=sr_1_2?s=grocery&ie=UTF8&qid=1443799338&sr=1-2&keywords=better+than+bouillon
At Costco, you get the big jar for around $7. They also have a Low Sodium Beef which has around the same salt content. Try these and you will never go back to Campbells soup!
Tim