Nutrition report ready

Soupe crème de poulet

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices for this Maggi product.

Nutri-Score B

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Soupe crème de poulet by Maggi

View full-size photo · Photo: Open Food Facts contributors, CC BY-SA

Soupe crème de poulet

by Maggi 37 g in Soups Barcode 9400556007811
Nutri-Score
Good nutritional quality
Processing (NOVA)
Unknown

Soupe crème de poulet by Maggi provides 24 kcal per 100 g, with 0.6 g of sugars and 0.6 g of protein. That is 83% less sugar than the average product in this category. Its Nutri-Score is B. It is listed in the Soups category and comes in a 37 g pack.

Nutrient levels per 100 g

Fat
0.8 g · Low
Saturated fat
0.3 g · Low
Sugars
0.6 g · Low
Salt
0.3 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 24 kcal 136 −82%
Total fat 0.8 g 5 −84%
Saturated fat 0.3 g 2.1 −85%
Carbohydrates 3.6 g 17.2 −79%
Total sugars 0.6 g 3.6 −83%
Protein 0.6 g 5.7 −89%
Salt 0.3 g 2.4 −90%

Category average across 5498 Soups products on Foodmetria.

Compared with other soups

Calories lower 7%
Sugars lower 16%
Salt lower 7%
Saturated fat lower 38%
Protein top 93%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Quantity
37 g
Sold in
France, New Zealand
Barcode
9400556007811

Prices reported by shoppers

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Frequently asked questions

How many calories are in Soupe crème de poulet?

Soupe crème de poulet contains 24 kcal per 100 g.

How much sugar is in Soupe crème de poulet?

Soupe crème de poulet has 0.6 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Soupe crème de poulet healthy?

It has a Nutri-Score of B (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 23, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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