Classic Chicken Noodle with White Meat Chicken

How it scored 55 / 100

Nutrition snapshot

Ingredients 36 listed

• 1 Chicken Broth
  Liquid prepared by simmering chicken meat, bones, and aromatics in water.
  Safe
• 2 White Chicken Meat
  Lean breast and other light-colored skeletal muscle tissue from chicken.
  Safe
• 3 Carrot
  Edible taproot of the Daucus carota plant.
  Safe
• 4 Egg Pasta
  Pasta or noodles made from semolina/durum/wheat flour combined with eggs (whole, yolk, or egg solids).
  Low
• 5 Nicotinic Acid
  Nicotinic acid (niacin or vitamin B3, pyridine-3-carboxylic acid). E375 is the EU additive code for its use as a vitamin/nutrient added to f…
  Low
• 6 Ferrous Sulfate
  An iron(II) sulfate salt (FeSO4) used as an iron source for food fortification and dietary supplements.
  Low
• 7 Thiamin Mononitrate
  Synthetic, stable form of vitamin B1 (thiamine). The nitrate salt is preferred for fortification because it tolerates heat and humidity bett…
  Low
• 8 Riboflavin
  Riboflavin (vitamin B2), a water-soluble B vitamin. Used as a yellow-orange food color (E101) and as a vitamin fortificant.
  Low
• 9 Folic Acid
  Synthetic form of folate (vitamin B9). Pteroylmonoglutamic acid, a water-soluble B vitamin essential for DNA synthesis and red blood cell fo…
  Low
• 10 Celery
  Celery (Apium graveolens) is a marshland plant used as a vegetable.
  Low
• 11 Modified Corn Starch
  Corn starch chemically or physically altered (acid hydrolysis, esterification, etherification, oxidation, or enzymatic treatment) to change …
  Low
• 12 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 13 Chicken Fat
  Rendered fat from chicken, used as a cooking and flavoring fat.
  Safe
• 14 Yeast Extract
  Concentrate of soluble compounds from autolyzed Saccharomyces yeast cells; contains naturally occurring glutamates and nucleotides.
  Low
• 15 Potassium Chloride
  Potassium chloride (KCl), an inorganic salt commonly used as a low-sodium salt substitute and nutrient.
  Low
• 16 Soy Protein
  Protein extracted from soybeans, sold as concentrate, isolate, or textured protein.
  Low
• 17 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 18 Chicken
  Meat from domestic chicken (Gallus gallus domesticus).
  Safe
• 19 Dehydrated Onion
  Dried, dehydrated bulbs of Allium cepa; available as flakes, granules, or powder.
  Safe
• 20 Flavouring
  Umbrella term for one or more flavor compounds, natural or artificial, not individually disclosed.
  Low
• 21 Spice
  A regulatory category (21 CFR 101.22) for aromatic vegetable substances used primarily for seasoning. Excludes onion, garlic, and celery, wh…
  Moderate
• 22 Vegetable Broth
  Liquid made by simmering vegetables (typically onion, carrot, celery, herbs) in water and straining.
  Low
• 23 Chicken Skin
  Skin from poultry, used in cooking or as a snack.
  Low
• 24 Beta-Carotene Dye
  Beta-carotene used as a yellow-orange food coloring (E160a); produced naturally or synthetically.
  Low
• 25 Disodium Inosinate
  Disodium inosinate (IMP), a flavor-enhancing nucleotide derived from meat, fish, or fermentation. Used synergistically with MSG.
  Low
• 26 Disodium Guanylate
  Disodium guanylate (GMP), a flavor-enhancing nucleotide derived from yeast or fish, used synergistically with MSG.
  Low
• 27 Egg Yolk
  The yellow center of a chicken egg, rich in fat, protein, and lecithin.
  Low
• 28 Soya Lecithin
  A naturally occurring mixture of phospholipids (phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol) extracted from soybean …
  Low
• 29 Wheat Flour
  Powder ground from wheat grain (Triticum aestivum). Contains starch, gluten-forming proteins (gliadin, glutenin), bran, and germ depending o…
  Low
• 30 Egg
  Whole avian (typically chicken) egg consisting of yolk, white, and shell membrane.
  Safe
• 31 Egg White
  The clear protein-rich liquid (albumen) inside chicken eggs.
  Low
• 32 Wheat Protein Isolate
  A concentrated protein fraction (>=90% protein) extracted from wheat by separating gluten and other protein components from starch.
  Low
• 33 Wheat Gluten
  Protein component of wheat (gliadin and glutenin), separated from starch.
  Low
• 34 Phosphate
  Generic term for phosphate-containing food additives such as sodium, potassium, or calcium phosphates used as leavening agents, emulsifiers,…
  Moderate
• 35 Lactic Acid Safe
• 36 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe