The meats we use in our soups are carefully selected for great flavor and texture. We use USDA-certified meat, such as sirloin beef, ham, pork and chicken. Much of our beef is from grass-fed cows, and our chicken is from farms in Alabama and Georgia.


We use a variety of vegetables – carrots, celery, onions, potato, peas and corn – mostly sourced from North American farms and carefully cooked to add flavor.


Pasta, rice, wild rice, barley and beans are used to create a hearty soup that is delicious and filling. Most of our carbs are from crops grown in North America.


Bacon makes for a very tasty soup.  A number of varieties of Chunky soup contain bacon which we buy from USDA certified sources in North America.


We use clams from the Atlantic Ocean in our popular New England Clam Chowder.


We select ingredients to add unique flavors to Campbell’s Chunky soups. Many of these are commonly used, but others you may not be familiar with.  We’ve explained some of these here.

Acetic acid

The main ingredient in vinegar which gives the condiment its tart flavor.

Disodium guanylate and disodium inosinate

Are flavors that when used with glutamic acid, help create a savory or an umami flavor and help minimize the amount of sodium in the recipe.  These are naturally occurring proteins which are found in vegetables such as mushrooms.

Glutamic acid

A naturally-occurring amino acid found in animals and plants such as tomatoes and mushrooms. It is sometimes an ingredient in flavor enhancers.

Hydrolyzed wheat gluten

Is plant protein from wheat that has been broken down into amino acids. These amino acids enhance the natural flavors of food with a taste known as “umami”.

Monosodium glutamate (MSG)

MSG is made by fermenting cane or beet molasses and is used to enhance the food’s savory flavor. Glutamatic acid is a naturally occurring amino acid.

Oleic acid

A monounsaturated or 'good fat' fat commonly found in vegetable oils such as canola and avocados.

Partially hydrogenated soybean oil

A soybean oil that has been changed using a process called hydrogenation which “hardens” the oil, raising its melting point, so helping to improve the stability of foods. We have remove partially hydrogenated oils from almost all of our foods and are currently working to remove them from all our recipes.

Potassium Salt

Potassium salt is a naturally occurring mineral salt also known as potassium chloride. A type of salt we use to reduce the amount of table salt (sodium chloride) in a variety of our recipes.

Succinic acid

A natural flavor enhancer made from fermenting sugar. It is typically used to add a sea-salty flavor.


We carefully select ingredients that help blend the soup smoothly and ensure that it looks, as well as tastes, appealing.

Annatto extract

A food color naturally derived from the seeds of the achiote tree. It has a yellow to orange color and is commonly used to color cheese and butter.

Locust bean gum

Used to give some of our foods a smooth, thick texture. This ingredient is made from the seeds of the carob tree and is also sometimes called carob bean gum.

Caramel color

A widely used food color made by heating sugar. We use it make the color of some our products look appealing.


A common ingredient which occurs naturally in seaweed and is used as a thickener. We use it to keep our chicken meat juicy.

Sodium phosphate

A type of salt that allows mixtures of ingredients to blend easily or “emulsify”. It is also used to maintain the texture and flavor of the meat and cheese in our recipes as they are cooking.

Soy & sunflower lecithin

Helps smoothly blend ingredients together. The technical term for this is 'emulisfy.' We use lecithin made from soybeans or sunflower seeds.

Soy protein concentrate

Made from soybean flour after the sugar portion has been removed. We use this protein to enhance the texture of our food and also help thicken cream soups.

Whey protein concentrate

Made from whey, a byproduct of cheese making, and used to enhance the texture of our food.

Xanthan gum

A thickener used to blend our spices and ingredients to give a consistent flavor and appearance. It’s made by fermenting corn sugar, wheat or soy.


In America, approximately 90% of all canolacornsoybean and sugar beet crops are grown from genetically modified seeds. Farmers have been using these seeds for more than 20 years as they are safe, reduce costs and improve yields.

The ingredients in Campbell’s Chunky soups that may be derived from these crops are:


- vegetable oils which may be from canola, corn or soy


- dextrose, corn oil, corn starch, corn syrup solids, high fructose corn syrup, lactic acid, maltodextrin, modified food starch, vinegar, white corn flour


- hydrolyzed soy protein, partially hydrogented soybean oil, soy protein concentrate, soy protein isolate, soy sauce, soybean oil, soy lecithin, yeast extract

Sugar beet

- citric acid, sugar

Non-GMO Ingredients

All other ingredients are not genetically modified.


We buy many of our ingredients from farmers in America and Canada.

More than 75% of the produce we buy as a company is from the U.S. – that’s around 2.5 billion pounds a year.

We make our Chunky soups in Ohio, Texas, North Carolina and Toronto, Canada.

We employ around 4,000 people across these locations.

Learn More


Our Chunky soup is available in cans and clear, microwaveable bowls.

Steel cans are among the safest, most convenient, affordable and environmentally sustainable forms of packaging. The steel cans we use are recyclable and contain up to 35% recycled steel. Our cans are coated on the inside with a thin layer of plastic to separate the food from the metal. This keeps the food safe and preserves its nutritional value. The lining we use is made of acrylic or polyester materials and does not contain BPA.

While the clear microwaveable plastic bowls do not use BPA, the metal rim which ensures the packaging is tightly sealed and the food is kept safe does. We are moving to non-BPA coatings on these metal fixtures.

The clear plastic bowls and lids aren’t typically recyclable (check with your local community).


We understand that some people would prefer to avoid bisphenol A (BPA), although FDA has determined that it’s safe to use in food packaging. Historically, BPA has been used in food packaging to line metal cans and to preserve the food’s taste and its nutritional value.

PET bottles, pouches, and cartons such as those used for V8® beverages, Swanson® broths and Campbell’s sauces are (and have always been) non-BPA packaging.

Campbell has transitioned to the non-BPA lining in all of our aluminum and steel cans in the United States and Canada.

The containers of a few other products have metal components that have limited food contact points but are key to ensuring that the lids remain tight. BPA is used as a coating on that metal but in small amounts and we continue to work on packaging alternatives.