Chicken & Vegetable Soup
Estimated $5.36 recipe · $2.68 per serving (US / USD)
Nourishing one-pot chicken broth loaded with seasonal veg and tender shredded chicken.
The recipe
Chicken & Vegetable Soup
Nourishing one-pot chicken broth loaded with seasonal veg and tender shredded chicken.
Ingredients
- 280g chicken breast
- 1 onion
- 2 carrots
- 2 celery stalks
- 1 leek
- 800ml chicken stock
- 2 garlic cloves
- 1 tsp dried thyme
- Salt and pepper
Estimated recipe cost
$5.36 for 2 servings · $2.68 per serving
US grocery planning estimate in USD. Includes the amounts used from the listed ingredients, including pantry items. Prices and portion weights vary.
Ingredient-by-ingredient breakdown
| Ingredient & price basis | Cost used |
|---|---|
| 280g chicken breastRetail benchmark · $22.37 / 3629 g · Retail reference · Uses 280g | $1.73 |
| 1 onionRetail benchmark · $2.84 / 1361 g · Retail reference · Assumes 150 g per item | $0.31 |
| 2 carrotsRetail benchmark · $2.26 / 907 g · Retail reference · Assumes 80 g per item | $0.40 |
| 2 celery stalksPlanning assumption · $2.00 / 450 g · Assumes 40 g per item | $0.36 |
| 1 leekPlanning assumption · $2.00 / 300 g · Assumes 150 g per item | $1.00 |
| 800ml chicken stockPlanning assumption · $1.50 / 946 ml · Uses 800ml | $1.27 |
| 2 garlic clovesRetail benchmark · $0.72 / 30 g · Retail reference · Assumes 3 g per item/portion | $0.14 |
| 1 tsp dried thymePlanning assumption · $1.30 / 20 g · 1 tsp ≈ 1g | $0.07 |
| Salt and pepperPlanning assumption · $0.08 / 1 portion · Unspecified amount: assumes 1 portion | $0.08 |
| Estimated total | $5.36 |
Retail references are representative products, not quotes for every variety. Other prices are editorial planning assumptions. Checked 9 October 2026; these are not live prices.
Price bases and quantity assumptions refer to the original recipe. Unspecified quantities use the assumptions shown above. Listed optional ingredients are included. Unlisted sides, extra seasoning, tax, energy and delivery are excluded. Buying full packages will cost more.
Instructions
- Dice the onion, carrots, and celery. Thinly slice the leek. Mince the garlic.
- Heat a splash of oil in a large pot over medium heat. Cook the onion, carrots, and celery for 5 min until softened. Add the leek and garlic and cook 2 min more.
- Add the dried thyme, then pour in the chicken stock. Bring to a boil.
- Add the whole or halved chicken breast. Reduce heat to a gentle simmer, cover, and cook 15–18 min until the chicken is completely cooked through.
- Remove the chicken and shred it with two forks into bite-size pieces.
- Return the shredded chicken to the pot. Taste and season well with salt and pepper.
- Simmer 3 more min to bring it all together. Serve hot with bread if you like.
Recipe notes
Add a handful of cooked pasta, noodles, or rice for a more substantial meal.
Estimated nutrition per serving
380 kcal · 36g protein. Values are estimates and vary with brands, substitutions and portions.
Recipe images may be AI-generated illustrations. Nutrition figures are estimates.