Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Progresso Soups


Corkdarrr

Recommended Posts

Corkdarrr Enthusiast

I was just at the grocery store staring longingly at the ease of the canned soup aisle when I decided to pick one up -

Progresso's Chicken Corn Chowder and Progresso's Southwestern Style Chicken both have no gluten ingredients listed. While checking other varieties I realized that they are good about listing the main allergens at the bottom of the ingredient listings, so that gave me confidence.

Also I know that their cream of mushroom is gluten-free and I've used it before with no reactions.

Anyone tried or had any reactions to either of these soups?

Thanks

Courtney


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



happygirl Collaborator

Courtney:

Here is my logic:

Progresso is a Betty Crocker company. They are a company that will clearly list any gluten containing ingredients, and will not hide them in flavors, starch, etc. Coupled with the food labeling law with requires ALL companies to list wheat (either in the ingredients and/or in the "list" at the end), I would feel comfortable in reading their labels. If there aren't any gluten containing ingredients, then it is safe.

I haven't tried either of those, but I use their Creamy Mushroom and their Thick and Hearty New England Clam Chowder often, and have done well with them.

If you try them, let us know if they are yummy!

Laura

Corkdarrr Enthusiast

Thanks Laura -

That's my logic, too.

Plus after I put my post up I started to do some more Google-Research and it seems that Progresso is quite good, in fact, about listing gluten ingredients.

I guess all my questions will be answered in about an hour or so!!

Courtney

Sweetfudge Community Regular
I haven't tried either of those, but I use their Creamy Mushroom and their Thick and Hearty New England Clam Chowder often, and have done well with them.

same here :D

i cried when i first made a casserole w/ the mushroom soup. i grew up on campbells and my mom was a mushroom soup fanatic, so giving that up after dx was hard! now, my only problem is finding the stuff. walmart had it there ONCE, and i shoulda grabbed a couple of cases. they haven't had it in almost 2 months :( i found it at albertsons the other day, but for like, $3 a can. :blink: maybe i will have to search for some coupons or something.

anyway, enjoy :D

Tim-n-VA Contributor

As others have stated, they are good about labeling and generally I've had no problems with a couple of exceptions.

I reacted once to Creamy Mushroom. My wife has no gluten intolerance but has a mushroom allergy. She reacted to a can of their soup that didn't list mushrooms as an ingredient.

Any company could have cross contamination. We could have screwed up and had cross-contamination in our house.

Corkdarrr Enthusiast

Oh Sweetfudge, I cried, too!! The Progresso's Cream of Mushroom was just way too thin and watery to make casserole with!! I know there's ways to thicken it up, but nothing is the same as Campbell's gelatinous mass of can-shaped soup...

Anyways, I had a can of the Chicken and Corn Chowder last nite and it didn't appear to affect me adversely, so that's good news! It was delicious because I did not have to physically prepare it.

Granted, my entire system is all sorts of messed up and so I pretty much felt like crap to begin with. Basically nothing got *worse* after my soup. The real test will be once I get back on track.

Thanks for the input, y'all!

Courtney

grantschoep Contributor

I've had the "Creamy Mushroom", "Chicken and Wild Rice", and "Chicken and Rice" and never felt bad.

By the way, the Creamy Mushroom is great if you fry it up with ground beef and chopped up potato. I really don't like mushrooms, but the sauce makes the beef/potato taste so good.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - chrish42 replied to chrish42's topic in Doctors
      2

      Doctors and Celiac.com

    2. - Scott Adams replied to shirlane's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Is AG1 safe for Celiacs??

    3. - Scott Adams replied to chrish42's topic in Doctors
      2

      Doctors and Celiac.com

    4. - nataliallano replied to MagsM's topic in Related Issues & Disorders
      28

      Inflammation and Menier’s disease link?

    5. - Wheatwacked replied to Betsy Crum's topic in Related Issues & Disorders
      5

      Chest pain from celiac


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,258
    • Most Online (within 30 mins)
      7,748

    Karen Lambert
    Newest Member
    Karen Lambert
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • chrish42
      All I can say is this site is great!
    • Scott Adams
      From their website I see "organic barley leaf powder" as an ingredient. Keep in mind that the gluten is in the kernel, and not in the leaves. https://drinkag1.com/about-ag1/ingredients/ctr
    • Scott Adams
      Before the rise of social media we were well known by a lot of doctors and were recommended by many, especially our Safe & Forbidden Lists, but as doctors get younger and younger this is probably not happening as much as before. 
    • nataliallano
      Thanks Scott I will definitely check my vitamins and minerals to see what I am missing so then I can supplement. I was very concern about my Meniers syntoms and i tryed to find some alive. Now im just realizing that my celiac is provably the root cause of my Meniers none of the 12 doctors I saw told me anything about this.  This web site is so helpful, thanks to people like you we can get answers. 
    • Wheatwacked
      Vitamin D deficiency can contribute to rib pain. Chest pain stemming from the ribs ccould be costochondritis, which involves inflammation of the cartilage connecting the ribs to the breastbone. This pain can range from mild to severe, potentially mimicking heart attack symptoms, and is often worsened by breathing or movement. Other potential causes include muscle strain, rib fractures, or even referred pain from other conditions.  It will also help to chose vegetables low in omega 6.
×
×
  • Create New...