When chicken noodle soup helps your health and when it doesn't

Chicken noodle soup can provide protein, vegetables and warm broth that support hydration and ease digestion; commercially prepared versions often contain high sodium and fewer vegetables or protein, so ingredients and preparation affect its nutritional value.

Chicken noodle soup is commonly served during colds, flu and cold weather for its warm, mild flavors and easy-to-digest textures. It is usually a broth-based soup made with chicken, noodles, vegetables such as carrots and celery, and herbs. Homemade versions tend to offer more control over ingredients and portion sizes, while canned and packaged soups trade convenience for shelf stability. How the soup is prepared and how often it is eaten influence its overall nutritional value. Key points: - Typical ingredients include chicken, egg or wheat noodles, carrots, celery, onions and herbs, simmered to make a savory broth. - A typical serving provides roughly 7 to 15 grams of protein from the chicken. - Warm broth can help thin mucus, soothe a sore throat and supply fluids and electrolytes. - Many canned or packaged soups contain about 700 to 900 milligrams of sodium per serving and may include preservatives and less vegetable or protein content. - Traditional egg noodles are refined carbohydrates with relatively low fiber, which can affect blood sugar responses when consumed frequently. Summary: Chicken noodle soup can supply protein, micronutrients from vegetables and comforting warm fluids that may support hydration and make eating easier during illness. At the same time, commercially prepared options often have higher sodium and less vegetables or protein, which affects their nutritional balance. Undetermined at this time.