Hy-Vee 

Hy-Vee Chicken & Dumpling Soup 16 oz

Inspected for Wholesomeness by U.S. Department of Agriculture
NET WT 16 OZ (1 LB) 453 g
075450089479
Bioengineered
About this Product
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Certifications

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GMO Disclosures
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Product Instructions
Must be cooked to 165 degrees F as measured with an instant read thermometer. Times may vary. Cooking Instructions: Stove: Empty soup into saucepan. Cook over medium heat, approximately 6 minutes, stirring occasionally. Microwave: Microwave: Remove lid and plastic seal. Microwave on high approximately 5 minutes, stirring occasionally. Let stand in microwave 1 minute. Caution: Soup will be hot.

Storage Instructions
Keep refrigerated.
General Information

Product Allergens

According to the FDA, the most common food allergens are milk, peanuts, eggs, fish, crustacean shellfish, soy, tree nuts, wheat and sesame.

  • Eggs
  • Milk
  • Soy
  • Wheat
  • Contains: egg, milk, soy, wheat.
Sustainability
Per 1 cup

190

Calories

2

Sat Fat (g)

930

Sodium (mg)

6

Total Sugars (g)


Per container

340

Calories

4

Sat Fat (g)

1720

Sodium (mg)

12

Total Sugars (g)


  • Water, Dumplings (Water, Enriched Flour [Wheat Flour, Malted Barley Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid], Eggs, Enriched Durum Wheat Flour [Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid], Salt, Wheat Gluten, Oleoresin Turmeric), Chicken, Celery, Onion, Carrots, Nonfat Dry Milk, Chicken Fat, Food Starch-Modified, Food Starch-Modified (with Erythorbic Acid Added), Salt, Sugar, Hydrolyzed Corn Protein (Hydrolyzed Corn Protein, Salt, Sunflower Oil), Turmeric Powder (Salt, Oleoresin Turmeric [Color]), Seasoning (Salt, Dextrose, Onion, Celery, Tricalcium Phosphate [to Prevent Caking]), Carrot Powder (Salt, Oleoresin Carrot [Color]), Soy Lecithin, Yeast Extract, Onion Powder, Chicken Broth, White Pepper, Chicken Flavor (Chicken Broth, Flavor, Salt), Parsley, Dehydrated Garlic.

According to the FDA, the most common food allergens are milk, peanuts, eggs, fish, crustacean shellfish, soy, tree nuts and wheat.