Food weight and portion guide
Chicken soup: calories and portions
Worked recipe estimate using listed ingredients and an assumed finished weight
Dry wheat-pasta data stands in for noodles. The chicken is skinless.
This estimate uses the ingredients below and an assumed finished recipe weight of 2,200 g. It is a calculation, not a measurement of your meal. See ingredients and quantities.
Calculate your portion
Enter 0.1–5,000 g. Exclude inedible skin, stones and bones.
Does your finished recipe have a different weight?
Adjust the finished weight only when the ingredients and quantities below are identical and the difference comes from water. This setting does not account for added or removed meat, oil or other ingredients.
Enter 0.1–50,000 g. Default: 2,200 grams.
for 300 g from the worked recipe:
- Calories
- 213.8 kcal
- Protein
- 16.3 g
- Carbohydrate
- 24.9 g
- Fat
- 5.3 g
Calculations run in your browser. Your entered weight is neither sent nor saved.
Nutrition by weight
| Weight | Calories | Protein | Carbohydrate | Fat |
|---|---|---|---|---|
| 100 g | 71.3 | 5.4 g | 8.3 g | 1.8 g |
| 300 g | 213.8 | 16.3 g | 24.9 g | 5.3 g |
| 600 g | 427.5 | 32.5 g | 49.8 g | 10.7 g |
Values are scaled from the per-100-g data and rounded. “Calories” means kilocalories (kcal).
Ingredients behind this estimate
The table lists the ingredients used in this worked calculation. Raw and cooked weights are not interchangeable. Assumed finished recipe weight: 2,200 g.
| Ingredient and preparation state | Weight | Calories in the batch |
|---|---|---|
| Chicken, broilers or fryers, breast, meat only, cooked, roasted [1] | 300 g | 495 |
| Pasta, dry, enriched [2] | 120 g | 445.2 |
| Carrots, raw [3] | 250 g | 102.5 |
| Potatoes, boiled, cooked without skin, flesh, without salt [4] | 250 g | 215 |
| Onions, raw [5] | 150 g | 60 |
| Parsley, fresh [6] | 80 g | 28.8 |
| Oil, canola [7] | 25 g | 221 |
It is assumed that the mentioned ingredients and oil remain in the food. Absorbed or evaporated water is included in the final weight. Spices, salt and minor additives not mentioned are not calculated. If your composition is different, count the actual ingredients separately.
Tips for weighing and logging
Water adds to soup weight. Use the finished batch weight when calculating portions.
To calculate manually, multiply your portion weight in grams by 71.3 and divide by 100. For example, 300 g provides approximately 213.8 kcal, assuming the same composition and final weight.
When logging a photo, check the food, cooking method and estimated portion before saving. A photograph cannot reliably show hidden oil or exact weight.
Sources and calculation method
We total the energy and macronutrients of the listed ingredients, divide by the assumed finished recipe weight and multiply by 100.Library method and limitations
- USDA FoodData Central — SR Legacy — Chicken, broilers or fryers, breast, meat only, cooked, roasted · FDC ID: 171477 · SR Legacy Collection, April 2018
- USDA FoodData Central — SR Legacy — Pasta, dry, enriched · FDC ID: 169736 · SR Legacy Collection, April 2018
- USDA FoodData Central — SR Legacy — Carrots, raw · FDC ID: 170393 · SR Legacy Collection, April 2018
- USDA FoodData Central — SR Legacy — Potatoes, boiled, cooked without skin, flesh, without salt · FDC ID: 170440 · SR Legacy Collection, April 2018
- USDA FoodData Central — SR Legacy — Onions, raw · FDC ID: 170000 · SR Legacy Collection, April 2018
- USDA FoodData Central — SR Legacy — Parsley, fresh · FDC ID: 170416 · SR Legacy Collection, April 2018
- USDA FoodData Central — SR Legacy — Oil, canola · FDC ID: 172336 · SR Legacy Collection, April 2018
Data review and calculation: October 2, 2026. Author: Avocado editorial team. This guide supports food logging; it does not replace personalised advice from a registered dietitian.