Is Campbell& chunky pub-style chicken pot pie soup Vegan?

The Ingredient Breakdown

As a food scientist looking at the label, the classification of this soup is immediate. The name itself—Chicken Pot Pie—implies animal products, but the ingredient list confirms it explicitly. The primary non-vegan culprits are not just the obvious meat, but the hidden dairy and processing aids.

The most glaring issue is the presence of chicken meat and chicken stock. These are the foundational ingredients of the soup, providing the savory umami base. Furthermore, the label lists dehydrated chicken broth and chicken fat further down the list, reinforcing that every layer of flavor is derived from poultry. There is no way to categorize this as plant-based with these ingredients.

Beyond the poultry, the soup contains significant dairy components. Specifically, the label lists reconstituted skim milk and cream powder. These ingredients are responsible for the thick, velvety consistency that mimics a traditional pot pie filling. For strict vegans, even small amounts of milk derivatives are unacceptable.

Finally, the spaetzle dumplings present a double issue. The dough is made with water, enriched wheat flour, and eggs. The inclusion of eggs makes the dumplings non-vegan, and the wheat flour contains gluten, making it unsuitable for those with celiac disease or gluten sensitivity. The soup also contains soy lecithin and soy protein, which are vegan-friendly but are worth noting for those with soy allergies.

Nutritional Value

From a nutritional standpoint, Campbell& chunky pub-style chicken pot pie soup is a calorie-dense, comfort-oriented food. A single serving contains a significant amount of sodium, which is typical for canned soups used as a base for flavor. The presence of monosodium glutamate (MSG) and sodium phosphate indicates the use of flavor enhancers and emulsifiers to maintain shelf stability and taste intensity.

The fat content is moderate, largely derived from the vegetable oil and chicken fat. While this provides satiety, it also contributes to the overall calorie count. The carbohydrates come primarily from the enriched wheat flour in the dumplings and the modified food starch in the broth. It is not a low-carb option.

Regarding sugar, the soup contains added sugar and beta carotene for color. While not high in sugar compared to desserts, the combination of sodium and refined carbohydrates makes it a food to be eaten in moderation rather than as a daily staple for weight loss or heart health.