USDA ingredient referenceUpdated August 22, 2026

Soup, chicken broth, ready-to-serve in 21 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Soup, chicken broth, ready-to-serve” appears as a formulation input in 21 finished-food records. Their calories and nutrients describe those complete foods, not the input label by itself. Use the catalog to choose the closest finished food and open its exact FoodData Central citation.

Browse all 21 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Soup, chicken broth, ready-to-serve in USDA’s nutrition data. Choose the record that most closely matches what you ate; Feast does not turn a collection average into a standalone ingredient estimate.

What the code means

One exact source label across 21 complete records.

Every occurrence collected here uses ingredient code 6194 and the source description “Soup, chicken broth, ready-to-serve.” The code is preserved exactly as it appears in the FNDDS input-food rows. It is not a FoodData Central FDC ID, so this page does not invent a standalone ingredient-record URL.

The strongest concentrations of linked records are currently Poultry mixed dishes (6), Rice mixed dishes (5), Stir-fry and soy-based sauce mixtures (5). These are category counts within Feast’s selected 3,850-record corpus. They do not estimate how often the ingredient is eaten, how common it is in recipes generally, or its prevalence across every FNDDS release.

Collection-level interpretation

Grounded ways to understand this source label

These summaries describe the linked FNDDS records in this exact corpus. They do not estimate consumer frequency, market share, or the composition of a meal.

Typical listed-weight range

10.2%–40.6%

The middle half of linked records spans 30.3 percentage points from the 25th to the 75th percentile. This is more resistant to a single extreme record than the full minimum-to-maximum range.

Largest linked category

Poultry mixed dishes

6 of 21 linked records (29%) sit in this USDA category. The remainder span 4 other categories.

Most populated share band

5% to under 15%

10 records (48%) fall in this band after repeated rows for code 6194 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 6194 in 14 linked records (67%). Co-occurrence describes database structure, not a required recipe.

Where USDA uses this input

Linked records by source-food category

Each record is counted once even if ingredient code 6194 appears on more than one input row inside that formulation. The category grouping describes the complete linked foods, not a culinary rule about the ingredient.

USDA survey-food categories

Source-formulation evidence

How the share of listed input weight changes

Repeated rows for code 6194 inside one food are combined before the percentage is calculated. The denominator is the sum of all positive-weight inputs listed for that USDA formulation.

All linked records, not just the extremes

Where the listed-weight shares fall

Each bar counts complete food records after repeated rows for ingredient code 6194 have been combined.

Under 1%0 records
0 of 21
1% to under 5%0 records
0 of 21
5% to under 15%10 records
10 of 21
15% to under 30%1 record
1 of 21
30% to under 60%10 records
10 of 21
60% to 100%0 records
0 of 21

The role changes by food type

Median listed share in the largest USDA categories

Category medians summarize source-formulation shares, not nutrient content or consumption frequency.

Listed-weight share distribution across the largest complete-food categories
Complete-food category	Records	Median	Middle 50%	Observed span
Poultry mixed dishes	6	6.8%	6.2%–29.1%	5.1%–51.5%
Rice mixed dishes	5	41.1%	40.6%–41.6%	30.5%–50%
Stir-fry and soy-based sauce mixtures	5	11.8%	10.2%–13%	9.9%–13.3%
Seafood mixed dishes	4	30.2%	23.1%–35%	13.9%–37.1%

What the spread can tell you

In this collection, “Soup, chicken broth, ready-to-serve” ranges from 5.1% to 51.5% of listed source-input weight, with a median of 26.1%. That variation can help distinguish a food where the input is a small supporting component from a record where it makes up much more of the standardized source formulation.

The spread remains descriptive. It does not show uncertainty around a single recipe, and a high source-weight share does not automatically mean the food supplies more of any particular nutrient. To compare nutrients, use the complete linked records below.

Important nutrition boundary

This collection does not support a verified standalone nutrition answer for “Soup, chicken broth, ready-to-serve.”

No unique exact food-code match or reviewed sole-source bridge qualifies for a direct consumer answer. Feast therefore does not treat the collection median, minimum, maximum, or an arbitrary similar record as the nutrition of this input.

The table below describes the complete linked foods per 100 grams. Use it to find a closer finished-food record, not to infer what this formulation input supplies on its own.

Compare complete food records

Nutrient span across the linked foods

Every value in this table describes an entire USDA survey-food record per 100 grams. The values are not the nutrient content of ingredient code 6194, and differences cannot be attributed to this one input.

Nutrient span across complete food records linked to this source ingredient code
Whole-record nutrient	Observed minimum	Middle 50%	Median	Observed maximum	Linked records
Caloriesper 100 g of the complete food	6 kcal	112–151 kcal	131 kcal	187 kcal	21
Proteinper 100 g of the complete food	0.9 g	7.5–10.7 g	9.4 g	16.8 g	21
Carbohydrateper 100 g of the complete food	0.2 g	4.4–13.4 g	7.6 g	19.9 g	21
Total fatper 100 g of the complete food	0.2 g	3.4–7.9 g	6.9 g	13.8 g	21
Dietary fiberper 100 g of the complete food	0 g	0.6–1 g	0.8 g	1.5 g	21
Sodiumper 100 g of the complete food	295 mg	316–433 mg	395 mg	1,030 mg	21

The minimum and maximum preserve the complete observed span. The median is the middle linked-record value, not a prediction for a meal and not an ingredient-specific nutrient estimate.

Complete linked catalog

All 21 Feast-indexed food records that list code 6194

This is the complete qualifying-corpus catalog, not a hand-picked sample. Search by food name or USDA category, then open a profile for household portions, Feast’s 21-nutrient panel, formulation details, and its exact FDC citation.

Filter linked records

21 records shown

Complete USDA food-record catalog linked to this source ingredient code
Linked USDA food record	USDA category	Formulation	Listed input weight	Weight share	Calories	Protein	Sodium	Citation
Chicken and vegetables au gratin with rice, diet frozen entree	Poultry mixed dishes	17 input rows	12.9 g	5.1%	120 kcal	10.7 g	499 mg	FDC 2707111 ↗
Chicken or turkey a la king with vegetables excluding carrorts, broccoli, and dark-green leafy; no potatoes, cream, white, or soup-based sauce	Poultry mixed dishes	10 input rows	40.1 g	6.8%	181 kcal	9.6 g	482 mg	FDC 2706788 ↗
Chicken or turkey a la king with vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, cream, white, or soup-based sauce	Poultry mixed dishes	10 input rows	40.1 g	6.8%	187 kcal	9.4 g	428 mg	FDC 2706787 ↗
Chicken or turkey and noodles with soy-based sauce	Stir-fry and soy-based sauce mixtures	9 input rows	120 g	13%	157 kcal	11.6 g	391 mg	FDC 2706536 ↗
Chicken or turkey and potatoes with gravy	Poultry mixed dishes	7 input rows	240 g	36.6%	122 kcal	7.5 g	428 mg	FDC 2706528 ↗
Chicken or turkey and rice with soy-based sauce	Stir-fry and soy-based sauce mixtures	9 input rows	120 g	13.3%	162 kcal	12 g	395 mg	FDC 2706542 ↗
Chicken or turkey and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce	Stir-fry and soy-based sauce mixtures	11 input rows	120 g	11.8%	133 kcal	10.7 g	352 mg	FDC 2706791 ↗
Chicken or turkey divan	Poultry mixed dishes	10 input rows	90 g	6%	140 kcal	15.5 g	295 mg	FDC 2706789 ↗
Chicken or turkey fricassee	Poultry mixed dishes	6 input rows	840 g	51.5%	121 kcal	10.7 g	418 mg	FDC 2706429 ↗
Chicken or turkey, rice, and vegetables excluding carrots, broccoli, and dark-green leafy; soy-based sauce	Stir-fry and soy-based sauce mixtures	12 input rows	120 g	10.2%	133 kcal	9.6 g	305 mg	FDC 2706696 ↗
Chicken or turkey, rice, and vegetables including carrots, broccoli, and/or dark-green leafy; soy-based sauce	Stir-fry and soy-based sauce mixtures	11 input rows	120 g	9.9%	131 kcal	9.4 g	307 mg	FDC 2706695 ↗
Dirty rice	Rice mixed dishes	10 input rows	960 g	50%	112 kcal	5.1 g	316 mg	FDC 2709078 ↗
Gumbo with rice	Seafood mixed dishes	12 input rows	1,440 g	34.3%	89 kcal	8.2 g	400 mg	FDC 2706726 ↗
Gumbo, no rice	Seafood mixed dishes	11 input rows	1,440 g	37.1%	83 kcal	8.5 g	433 mg	FDC 2706879 ↗
Paella with seafood	Rice mixed dishes	11 input rows	960 g	41.6%	143 kcal	8 g	609 mg	FDC 2706711 ↗
Shrimp and vegetables in sauce with noodles, diet frozen meal	Seafood mixed dishes	16 input rows	43.7 g	13.9%	91 kcal	5.3 g	456 mg	FDC 2707120 ↗
Shrimp with lobster sauce	Seafood mixed dishes	11 input rows	240 g	26.1%	151 kcal	16.8 g	1,030 mg	FDC 2706455 ↗
Soup, broth	Soups, broth-based	2 input rows	50 g	50%	6 kcal	0.9 g	372 mg	FDC 2707132 ↗
Spanish rice with ground beef	Rice mixed dishes	11 input rows	420 g	30.5%	163 kcal	9.7 g	346 mg	FDC 2709088 ↗
Spanish rice, fat added	Rice mixed dishes	10 input rows	420 g	40.6%	115 kcal	2.9 g	310 mg	FDC 2709085 ↗
Spanish rice, no added fat	Rice mixed dishes	9 input rows	420 g	41.1%	101 kcal	2.9 g	314 mg	FDC 2709086 ↗

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 10 exact records behind Soup, chicken broth, ready-to-serve (USDA input 6194). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Chicken or turkey divan is higher in dietary fiber per 100 g

Chicken or turkey divan reports 1.3 g versus 0 g for Shrimp with lobster sauce: a 1.3 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Spanish rice, no added fat is denser; Gumbo with rice is higher in its source amount

Spanish rice, no added fat reports 101 kcal per 100 g and 184 kcal in USDA source amount (182 g). Gumbo with rice reports a lower 89 kcal per 100 g but a higher 271 kcal in USDA source amount (305 g).

Record identity is part of the estimate

Distinguish “Chicken or turkey divan” from “Chicken or turkey fricassee”

These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Soup, chicken broth, ready-to-serve (USDA input 6194), each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Best next guide for this exact record Chicken or turkey fricassee

Chicken or turkey fricassee is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Best next guide for this exact record Soup

Soup, broth is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path 5 context records in this source topic Poultry mixed dishes

Chicken or turkey divan and Chicken and vegetables au gratin with rice, diet frozen entree belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path A formulation detail that separates records Chicken, NS as to part, rotisserie, skin not eaten

USDA input 24102070 appears in 6 of 10 context records; its summed listed input weight spans 135–563 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Flour, wheat, all-purpose, enriched, bleached

USDA input 20081 appears in 5 of 10 context records; its summed listed input weight spans 11.7–62.5 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path Test a nearby record choice Spanish rice, from restaurant vs Spanish rice, no added fat

Spanish rice, no added fat is held as one side of the comparison. The explicit record-description contrast is Added-fat wording: No matching controlled term in the source name versus no added fat; it is a selection cue, not evidence of cause.

Follow this evidence path Put the observed spread in corpus context Dietary fiber: density and serving context

In this page’s records, dietary fiber runs from 0 g in Shrimp with lobster sauce to 1.3 g in Chicken or turkey divan, all per 100 g.

Follow this evidence path

Method and provenance

How this ingredient-centered page was calculated

Feast begins with its pinned 3,850-record USDA FoodData Central Survey Foods reference corpus for FNDDS 2021–2023. Each exact food profile retains its FDC identifier, source-food description, nutrient values, household measures, and positive-weight input-food rows. This page groups those input rows by the exact ingredient code 6194; it does not merge similar-looking ingredient names or infer synonyms.

The distinct-record count deduplicates by FDC food record. When the same code is listed more than once inside one source formulation, its input weights are added before the listed-weight share is calculated. Category counts also count each food once. The 25th percentile, median, and 75th percentile use the sorted one-share-per-food values with linear interpolation between adjacent ranks when a percentile falls between two records.

USDA’s current FNDDS documentation explains that many nutrient profiles are generated with calculation recipes designed to represent multiple variants, and that their input codes are not necessarily the exact ingredients in a retail product or an ingredient declaration. It also documents moisture and nutrient-retention adjustments. Feast therefore treats these rows as transparent source-calculation evidence—not as a reverse-engineered recipe.

The complete-food nutrient table uses each linked record’s available published per-100-gram values so the denominator remains consistent; its middle-50% ranges use the same interpolated percentile method. It is presented for record selection and comparison only. No nutrient value is reassigned to the ingredient, no causal effect is inferred, and no “healthy” score is manufactured from the collection.

How to apply the evidence to a meal

Use the ingredient as a discovery clue. Compare the linked record names, food categories, preparation wording, source formulation, and portion measures. If a close record exists, its complete profile can provide a defensible reference estimate. If the meal differs materially in cooking fat, sauce, ingredient ratios, or portion size, keep looking or use recipe weights, a package label, or an editable photo estimate instead.

These pages are educational source indexes. They do not provide medical advice, personalized nutrient targets, food-safety guidance, or a recipe. If a clinician has given you individualized dietary instructions, follow that guidance and use the most specific current source available for the food you actually consumed.