Is Campbell's Chicken Noodle Soup low FODMAP?

No — the comfort-food classic seasons its broth with onion powder and garlic extract, and those two do the damage here. Onion powder is dehydrated, concentrated onion: a small percentage of the can still delivers the fructans of far more fresh onion, and because fructans are water-soluble they spread through every spoonful of broth rather than staying somewhere you can eat around. The garlic comes as an extract — the water-based kind that carries garlic fructans along, unlike garlic-infused oil, which leaves them behind. The enriched egg noodles are wheat flour, stacking a second, dose-dependent fructan source on top. The rest of the label is largely bystanders: chicken stock, chicken meat and chicken fat are FODMAP-free, and monosodium glutamate — whatever else people say about it — is a glutamate salt, not a fermentable carbohydrate. Diluting the condensed soup with water lowers the concentration per cup, but if you finish the bowl the total dose is unchanged. There is no serving size of this recipe that is allium-free, which is why it scores high rather than borderline. A garlic-free broth with rice noodles and shredded chicken rebuilds the bowl convincingly.

📏 One 10.75-oz can makes about 2.5 half-cup condensed servings. The onion powder and garlic extract are present at every dilution, so a smaller bowl reduces the dose but never removes it.