Is Progresso Traditional Chicken Noodle Soup low FODMAP?

No — Progresso Traditional Chicken Noodle doubles up on the two most concentrated FODMAP flavorings, listing both onion powder and garlic powder, and serves them alongside wheat-based egg noodles. Dehydrated alliums are the core problem: drying concentrates fructans, so powder-level amounts still deliver a meaningful dose, and because those fructans dissolve in water they spread through every spoonful of broth rather than staying in pieces you could eat around. The egg noodles (semolina wheat, egg, egg white) add a second dose-dependent fructan source, and the visible celery contributes some mannitol — real vegetable pieces, not a trace extract. The comfort-food bones are genuinely fine: chicken broth, white meat chicken and carrots carry no FODMAP load, and the modified food starch and maltodextrin further down the label are not fermentable triggers either. But the seasoning system means no serving of this can avoids onion and garlic. Ready-to-serve sizing works against you too — a 19-oz can is officially two servings, and most people finish the whole thing, doubling every dose. Rebuilding the bowl from a garlic-free broth with rice noodles delivers the same comfort with far less fermentable load.

📏 A 19-oz can is two 1-cup servings — finishing the can, as most people do, doubles the onion powder, garlic powder and wheat-noodle dose in one sitting.