Campbell's · Frozen Dinners and Entrees
Chicken & Dumpling Reserve Soups
One cup (245g) serving of Chicken & Dumpling Reserve Soups by Campbell's has 200 calories, 1g of sugars and 910mg of sodium, as submitted by Campbell Soup Company to USDA (FoodData Central 1627141, record updated Mar 18, 2019).
Values for the declared serving and per 100 g. FoodData Central 1627141, available Mar 19, 2021; USDA record.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Protein % DV here is not corrected for protein quality.
Computed from the values per 100 g that Campbell Soup Company submitted to USDA, for the declared 245g serving. They are rounded as FDA requires labels to round; the package in your hand is the authority. Check the USDA record.
- UPC
- 051000219404
- Category
- Frozen Dinners and Entrees
- Records
- 3 under this UPC; this page shows the newest record of this barcode
How it compares with other frozen dinners and entrees
Per 100 g, it has more sugar than 5% of the 4,995 frozen dinners and entrees products in USDA's branded database, and it has more sodium than 73% of them.
Where the calories come from: 50% carbohydrate, 32% fat and 18% protein (4 calories a gram of protein or carbohydrate, 9 of fat).
Where it sits among frozen dinners and entrees: sugar per 100 g
| Per 100 g | This product | Median of the category | Share of the category lower |
|---|---|---|---|
| Total sugars | 0.4 g | 1.9 g | 5% |
| Sodium | 371 mg | 296 mg | 73% |
| Protein | 3.7 g | 6.5 g | 9% |
| Calories | 82 | 133 | 6% |
Source: USDA FoodData Central branded foods, April 30, 2026 release; category statistics computed by GetFoodFacts from 4,995 products, one per barcode.
What is in it
Ingredients (as submitted): CHICKEN STOCK, COOKED SPAETZEL DUMPLINGS (ENRICHED FLOUR [WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], EGGS, ENRICHED FLOUR [WHEAT FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], SALT, WHEAT GLUTEN, TURMERIC EXTRACT FOR COLOR), CREAM (MILK), CHICKEN MEAT, CELERY, CARROTS, CONTAINS LESS THAN 2% OF: BLEACHED ENRICHED FLOUR (WHEAT FLOUR, WHEAT STARCH, NIACIN FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), MODIFIED FOOD STARCH, ONIONS, WATER, VEGETABLE OIL, SALT, SOY PROTEIN CONCENTRATE, SPICES, DEHYDRATED ONIONS, DEHYDRATED CHICKEN BROTH, SUGAR, FLAVORING, SODIUM PHOSPHATE, YEAST EXTRACT, ROSEMARY, BETA CAROTENE FOR COLOR, CHICKEN FAT, DEHYDRATED CHICKEN.
The statement lists 24 ingredients at the top level, beginning with Chicken Stock, Cooked Spaetzel Dumplings (enriched Flour [wheat Flour, Malted Barley Flour. It has no separate "Contains" line; a major allergen (the nine the FDA requires on labels: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, sesame) may be named inside the ingredients instead. For allergies, read the package: this is the record USDA holds (updated Mar 18, 2019), not the label on the shelf today.
Source: the ingredient statement Campbell Soup Company submitted to USDA (FoodData Central 1627141).
More Campbell's frozen dinners and entrees
| Product | Calories per 100 g | Sugars per 100 g | Sodium per 100 g |
|---|---|---|---|
| Campbell's, Creamy Broccoli Cheese Reserve Soups | 82 | 0.82 g | 286 mg |
| Creamy Fiesta Chicken Soups | 90 | 2.45 g | 310 mg |
| Rotini Bolognese with Sausage Reserve Soups | 98 | 4.08 g | 351 mg |
| Chicken & Andouille Sausage Gumbo Reserve Soups | 65 | 1.22 g | 314 mg |
| Lobster Bisque Reserve Soups | 135 | 2.86 g | 392 mg |
Source: USDA FoodData Central branded foods, April 30, 2026 release.
Questions about this product
How many calories are in Campbell's Chicken & Dumpling Reserve Soups?
200 per 1 cup (245g) serving, and 82 per 100 g.
How much sodium is in Campbell's Chicken & Dumpling Reserve Soups?
910mg per serving (40% of the 2,300 mg Daily Value).
Is this the label on the package today?
It is the record Campbell Soup Company submitted to USDA, last updated Mar 18, 2019. Recipes change: the package in your hand is the authority.
Sources for this page
- USDA FoodData Central
- this record and every record it is compared with, April 30, 2026 release. fdc.nal.usda.gov
- FoodData Central documentation
- what branded, SR Legacy, Foundation and survey records are. fdc.nal.usda.gov
- USDA Food and Nutrient Database for Dietary Studies
- survey foods and their household portions. ars.usda.gov
- 21 CFR 101.9, Nutrition labeling of food
- the label format, its rounding and the Daily Values. ecfr.gov
- 21 CFR 101 subpart D, Nutrient content claims
- the FDA thresholds the comparisons count. ecfr.gov
- FDA, How to Understand and Use the Nutrition Facts Label
- the 5% and 20% Daily Value rule. fda.gov