We Tried 8 Brands and Found the Best Canned Chicken Noodle Soup
Lisa Kaminski
On a chilly day, is there anything you crave more than chicken noodle soup? For me, it’s a must-have for cold evenings, days at home with the sniffles and nights when you need a meal that feels like a big hug. When I’ve got some time to make soup from scratch, I turn to this recipe which thousands of readers adore. Of course, when you’re under the weather—or it’s just too cold to leave the house—a can of soup often becomes a go-to.
But which brand should become your go-to? We tested eight brands—everything from organics to classics to Aldi-exclusives—to find the best canned chicken soup.
See which ones are worth keeping in your pantry.
The Best Canned Chicken Noodle Soups Are…
Honorable Mention: Annie’s
Score: 5/10
Organic Annie’s brand soup faired better than most in our soup test. This canned chicken soup got rave reviews for its seasoning and the quality of the chicken inside. Testers picked up a fair amount of oregano along with sage and thyme—all great herbs to pair with chicken. This soup was a bit on the thin side, however, making it better as an accompaniment than the star of a quick meal.
Time and time again, Aldi products score well in our taste tests. This affordable chain just seems to do basics like cake mixes and even potato chips well, and chicken noodle soup was no different. Testers really enjoyed this soup for its flavorful broth, which gave us good hints of garlic, onion and parsley We also enjoyed the veggies and chicken in this soup, but wished it had more. (Quantity is what cost it the top spot.)
Many taste testers admitted that Campbell’s was their go-to soup brand, and this blind taste test reaffirmed that choice. Campbell’s Chunky Chicken Noodle Soup provided us with the most hearty, satisfying canned soup of the day—fitting given it’s “soup that eats like a meal” tagline. Testers found that this brand had the best ratio of veggies, chicken and noodles to broth (part of what made the soup so filling!). This soup was also flavor-forward; yes, it was salty (like most canned soups), but we also got good flavor from the aromatics, like onion and celery.
When it comes to chicken noodle soups, we came to the same conclusion as in our canned chili taste test: Nothing beats homemade. The quality of the chicken and the texture of the noodles in the canned options couldn’t compete with the soup Mom made us when we were sick.
However, we still think that canned soup has a place in the pantry. We like knowing that Campbell’s is a good option if we’re ever in need of lunch at the office, a quick dinner or an easy sick day pick-me-up. Though if you want chicken noodle soup and are short on time, we recommend this 30-minute recipe.
Try our favorite comforting soup recipes.
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Bite-sized meatballs made from ground turkey perk up this fun alphabet soup. A variety of vegetables are mixed in a rich tomato broth seasoned with herbs. —Taste of Home Test Kitchen
I combined two of my favorite recipes and came up with this filling soup that has a Tex-Mex flair. The cornmeal dumplings are the perfect finishing touch. —Nancy Granaman, Burlington, Iowa
This family favorite is the same recipe my grandmother used. Now with the magic of today's appliances, I can spend 15 minutes putting it together, walk away for a bit and then it's "soup's on!" Finish it with more milk if you like your soup a bit thinner. —Judy Batson, Tampa, Florida
This soup is so satisfying. You can substitute other beans, use kale instead of spinach or add leftover corn. For brunch, I add a fried egg on top. For dinner, my husband adds lots of hot sauce! —Donna Ahnert, Scotia, New York
I enjoy this recipe because it’s meatless, inexpensive and simply delicious! You can substitute any vegetables you like—it’s all a matter of preference. Serve warm pita bread on the side. —Geraldine Hennessey, Glendale, New York
After tasting a similar soup in a restaurant, I went home and cooked up my own version. It's so soothing on a winter evening served with crusty French bread. For a change of pace, try substituting ham or turkey for the chicken. —Kathleen Rappleye, Mesa, Arizona
Since my husband and I have soup often, I’m always coming up with something new. I saw potstickers in the freezer and decided to feature them in Asian soup. The results were delicious. Rice vinegar provides just the right tang, and the green onions and carrots add color. Stir in chopped cabbage or bok choy if you like. A little sesame oil goes a long way, but you can always add a bit more. —Darlene Brenden, Salem, Oregon
I decided to add some character to a basic potato chowder with roasted red peppers. The extra flavor gives a deliciously unique twist to an otherwise ordinary soup.—Mary Shivers, Ada, Oklahoma
I created this recipe as a healthier alternative to whitefish chowder, which is a favorite in the area where I grew up. The salmon and sweet potatoes boost the nutrition and the slow cooker makes it more convenient. It's especially comforting on a cold fall or winter day! —Matthew Hass, Franklin, Wisconsin
This flavorful soup is perfect when you want something warm and filling in a hurry. If you can't find long noodles, angel hair pasta is a good substitute. —Carol Emerson, Aransasqueen Pass, Texas
I came up with this recipe one day when I had some leftover bratwurst. It has been a favorite of my husband's ever since and is requested whenever the guys are hanging out. —Anna Miller, Churdan, Iowa
My family loves this stew, and I'm happy to make it since it's so simple! You can serve with cornbread instead of corn chips to make it an even more filling meal. —Angela Lively, Conroe, Texas
This slow cooker soup is a semi-homemade version that coaxes all of the flavor out of a rotisserie chicken. Do the prep work the day before and toss the broth-making ingredients into the slow cooker in the morning. It's a snap to finish when you get home. —Beth Jacobson, Milwaukee, Wisconsin
During the cooler months of the year, this soup makes regular appearances on our dinner table. It is approved by all, including my picky 6-year-old. —Kalyn Gensic, Ardmore, Oklahoma
y husband and I often crave pakoras, deep-fried fritters from India. I wanted to get the same flavors but use a healthier cooking technique, so I made soup using all the classic spices and our favorite veggie, cauliflower! —Melody Johnson, DePere, Wisconsin
I tasted a similar soup at Olive Garden and wanted to try and make it myself. Here's the delicious result! It's wonderful on a cool evening. —Jaclynn Robinson, Shingletown, California
This easy beef stew is incredibly rich. Since it's even better a day or two later, you may want to make a double batch. —Michaela Rosenthal, Woodland Hills, California
To me, this is a very comforting, filling, homey soup. I especially like cooking it during winter months and serving it with hot rolls, bread or muffins. —Deborah Taylor, Inkom, Idaho
Tender pork, green chilies and hominy have roots in Southwestern cuisine but help bring the heat to the Midwest for those long winter nights. An easily adaptable stew, it's ready in 4 hours if cooked on high in a slow cooker, or in 8 hours if cooked low and slow. —Paul Sedillo, Plainfield, Illinois
Ground turkey and a handful of other ingredients are all that's required for this satisfying soup that's spiced with salsa, green chilies and chili powder. It's a meal for busy weeknights in the winter. —Genise Krause, Sturgeon Bay, Wisconsin
You can prepare this soup as the main course in a hearty lunch or dinner. But on cold winter evenings here in New England, I've often poured a steaming mugful and enjoyed it in front of our fireplace as well. —Guy Turnbull, Arlington, Massachusetts
Even my father, who doesn't particularly like soup, enjoys my full-flavored version of traditional vegetable soup. He asked me to share the recipe with Mom, and I gladly obliged! —Dana Simmons, Lancaster, Ohio
This chowder is like a bacon-topped baked potato in a bowl. On cold winter days, my family is thrilled to see this meal on the table.—Jacque Manning, Burbank, South Dakota
This escarole and bean soup has become a favorite because it uses kitchen staples, it's packed with healthy ingredients and is a cinch to prepare. If I can't find escarole, I sub fresh spinach at the very end of cooking. —Gina Samokar, North Haven, Connecticut
Nothing cures the winter blahs like good comfort food, including this beef vegetable soup I invented one chilly day. Serve with crusty bread or rolls. —Billy Hensley, Mount Carmel, Tennessee
My daughter Kayla saw a black bean chili while watching a cooking show and called me about it because it looked so good. We messed with our own recipe until we got this easy winner. —Lisa Belcastro, Vineyard Haven, Massachusetts
I came up with a cheddar cheese soup a while ago and decided to give it a boost with a variety of root vegetables. Crushed pita chips and fresh parsley make fun garnishes. —Patricia Harmon, Baden, Pennsylvania
Every fall and winter, our staff has a soup rotation. I have modified this recipe so I can prep it the night before and put it in the slow cooker in the morning. My colleagues love it! —Sharon Gerst, North Liberty, Iowa
Warm and comforting, this delicious soup makes a pretty presentation. Easy to prepare, it's a treat to serve for family dinners and special enough for guests. —Lisa Speer, Palm Beach, Florida
There is nothing quite like the wonderful feeling of when you open the door and smell this delicious stew bubbling away in the slow cooker. To make preparation even easier, I like to start it the night before, and then all I have to do is turn on the slow cooker in the morning. —Lyndsay Wells, Ladysmith, British Columbia
I love sharing our humble and hearty soup made with beef, cabbage and green chiles. A blast of cilantro gives it a sunshiny finish. —Michelle Beal, Powell, Tennessee
To show some love at a family gathering, I fill a stockpot with this rich turkey soup brimming with veggies, potatoes and dumplings. —Lea Lidel, Leander, Texas
I think mushrooms often get used only as a seasoning or added flavor, but I think they are delicious enough to be the main part of a meal. This recipe uses a large quantity of mushrooms and the result is delicious. Even though this contains some dairy, this soup freezes quite well! —Wendy Campbell, New Wilmington, Pennsylvania
I love hearty, healthy entree soups, and a bowl of this southwestern sweet potato-soup really satisfies. I add a can of chickpeas for protein, making it ideal for an easy dinner. And it reheats and even freezes beautifully, so I often make a double batch. —Jennifer Fisher, Austin, Texas
This is the best soup I have ever made, according to my husband, who loves salmon so much that he could eat it every day. Salmon is a treat for both of us, so when I get some, I try to make it a very special dish like this one. —Hidemi Walsh, Plainfield, Indiana
My recipe for manestra, which means "orzo" in Greek, is a straightforward and very easy to make recipe. You only need a few steps to transform simple ingredients into a creamy one-pot-wonder in about 30 minutes. —Kiki Vagianos, Melrose, Massachusetts
I turned leftover ground chicken into meatballs and dreamed up this cozy southwestern soup. Now my Italian family asks for it over traditional wedding soup. —Teena Petrus, Johnstown, Pennsylvania
My mom used to make this recipe. Whenever I decide to make it, it reminds me of her, taking me back to days of my childhood. —Louise Kline, Fort Myers, Florida
I submitted this recipe to a local newspaper and won first prize. I make this hearty soup whenever my family needs a good dose of veggies. —Jody Saulnier, Woodstock, New Hampshire
I call this surprisingly good soup my “kick-butt” soup for its soothing powers. My daughter-in-law always asks for this soup when in need of a healing touch. —Marta Smith, Claremont, Pennsylvania
This hearty soup is a nice change of pace from boring old chicken noodle. Fresh veggies and rosemary lend fantastic flavor the whole family will love. —Jerry Gulley, Pleasant Prairie, Wisconsin
My family and friends love this soup. It's elegant and unusual, but the hardest part of making it is occasional stirring. —Kathryn Labat, Raceland, Louisiana
This creamy, cheesy broccoli soup tastes just like the one served at Panera Bread! My family requests it all the time. You can even make your own homemade bread bowls with the recipe on my blog, Yammie's Noshery. —Rachel Preus, Marshall, Michigan
Looking for a meal in a bowl? Sit down to a Mexican classic full of cubed pork, sliced sausage, hominy and more. It all goes into the slow cooker, so you can come home at night to a table-ready dinner. —Greg Fontenot, The Woodlands, Texas
On chilly nights, we fill the pot with parsnips and celery root for a smooth, creamy soup. Garlic, bacon and fresh thyme make it even better. —Sally Sibthorpe, Shelby Township, Michigan
I got the idea for how to make this soup after I went to a brewhouse restaurant that put ale in their gravy. I make this every time the weather starts to cool down in the fall—it's comfort food for the soul. —Crystal Holsinger, Surprise, Arizona
Roasting sweet potatoes, carrots and parsnips brings out their best features. Blend them, and you have a warm, healthy soup for a cool fall night. —Stephanie Flaming, Woodland, California
This blind taste test was performed by our staff and was not part of a sponsorship. All opinions shared are our own and have not been influenced by advertisers
