Calories in Chicken Consomme Soup - Canned

Food analysis

Low In Fat Keto Low Calorie Density High Sodium
There is 4 calories in 57 grams of Chicken Consomme Soup - Canned. With 8 calories per 100 grams, this food would be considered a Low calorie density food. A Low calorie density usually indicate that you can consume a larger amount of food with less calories and are usually good choices when dieting.

Chicken Consomme Soup - Canned is High in carbohydrates, Very Low in proteins and Very Low in fats. You can look at the macronutrients graph below for a detailed ratio.

With 2 grams of "Net carbohydrates" per 100 grams, it is a good choice you are following a Keto or Ketosis diet.

Related Searches canned consomme chicken soup

Macronutrients split

Nutrients and how much we eat of it play an important role on our health and body composition. To learn more on theses, check our blog posts on Proteins, Carbohydrates and Fats.

Chicken consomme is a full soup cooked with leftover chicken and a variety of vegetables. This is a low-calorie dish with incredible nutritional content that is also ideal for those who are attempting to reduce weight.

Pros of canned chicken consomme soup

• They are a good source of protein
  
  
• Contain many vitamins and minerals
  
  
• Low in calories 
  
  
• Can be used as a gravy for many dishes
  
  

Cons of canned chicken consomme soup

• As usual, if they are canned they are high in sodium and preservatives
  
  
• People with heart disease should avoid canned soup
  
  
• Because of the high sodium content blood pressure may spike
  
  

For weight loss

This soup is perfect for anyone on a weight reduction programme since it is low in calories and high in nutrients.

Recipe of a good consomme soup

Ingredients

• 4 pound  chicken breasts with skin and bones or left over chicken carcass
  
  
• 1 medium onion, quartered
  
  
• 4 unpeeled garlic cloves
  
  
• 2 medium carrots
  
  
• 2 celery stalks, sliced into thirds
  
  
• 1 parsley bunch
  
  
• 2 tbsp kosher salt Diamond Crystal 
  
  
• 1 teaspoon black peppercorns, whole
  
  
• three quarts of water

Procedure 

• In a large, heavy-bottomed soup pot, combine all of the ingredients. Bring the water to a boil. This should take roughly 20 minutes.
  
  
• Remove the top layer of foam, then decrease the heat to medium-low. Simmer, partially covered, for 3 hours. Check on the soup on a regular basis to ensure that it maintains a consistent moderate simmer rather than approaching a boil.
  
  
• Using a wide slotted spoon, remove the meat and vegetable sediments and drain the soup through a strainer.
  
  
• Serve hot or refrigerate for any other day and make sure you remove the fat before heating

Food with similar macronutrients