Quick Chicken & Vegetable Soup - $6.16 a serving
Every non-staple ingredient matched to a real product on the shelf, priced on 2026-07-19 at Kroger - Kroger On the Rhine (ZIP 45202). 2 pantry staples excluded. 2 matches are flagged for you to check rather than silently swapped. Prices change without notice - this is what we paid attention to on that date, not a quote.
| The recipe says | We found | Package | Uses | Costs | Left over |
|---|---|---|---|---|---|
| 1 tablespoon onion (chopped) | Jumbo Yellow Onions · 1 lb | $1.19 | 15 g | $0.04 | $1.15 |
| 1 can tomatoes, low-sodium (14.5 ounce, broken up)CHECK THIS | Simple Truth Organic® No Salt Added Petite Diced Tomatoes · 14.5 oz | $1.59 | 411 g | $1.59 | $0.00 |
| 1 cup potatoes (cut in pieces) | Kroger® Gold Potatoes · 5 lb | $7.49 | 150 g | $0.50 | $6.99 |
| 2 cups chicken broth, low-sodium (14.5 ounce can) | Kroger® 99% Fat Free Chicken Broth · 32 oz | $1.59 | 480 ml | $0.84 | $0.75 |
| 1/2 cup chicken, cooked and choppedCHECK THIS | Private Selection® Classic Seasoned Whole Roasted Chicken Hot - Available 11am-7pm · 32 oz | $7.99 | 70 g | $0.62 | $7.37 |
| 1 package mixed vegetables (10 ounce frozen) | Kroger® Frozen Mixed Vegetables · 12 oz | $1.29 | 283 g | $1.07 | $0.22 |
| 1/4 teaspoon thyme | Private Selection® Thyme Leaves Shaker · 0.68 oz | $3.49 | 0 g | $0.05 | $3.44 |
cooked chicken breast drives this basket at $7.99, 32% of the total. The next biggest lines are potatoes ($7.49) and dried thyme ($3.49). $19.93 of the basket - 81% - is package remainder: food you buy because stores sell packages and recipes call for amounts. It does not vanish, it sits in your kitchen for the next meal.
- Private Selection® Classic Seasoned Whole Roasted Chicken Hot - Available 11am-7pm · about 837 g left, $7.37 of value
- Kroger® Gold Potatoes · about 2118 g left, $6.99 of value
- Jumbo Yellow Onions · about 439 g left, $1.15 of value
- Kroger® 99% Fat Free Chicken Broth · about 427 ml left, $0.75 of value
- Kroger® Frozen Mixed Vegetables · about 57 g left, $0.22 of value
A great way to use properly stored and handled leftover chicken. Using frozen veggies helps cut down prep time.
- 1 tablespoon onion (chopped)
- 1 can tomatoes, low-sodium (14.5 ounce, broken up)
- 1 cup potatoes (cut in pieces)
- 2 cups chicken broth, low-sodium (14.5 ounce can)
- 1/2 cup chicken, cooked and chopped
- 1 package mixed vegetables (10 ounce frozen)
- 1/4 teaspoon thyme
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon salt
This recipe is credited to a partner program (Pennsylvania Nutrition Education Network), so we don't reprint its directions - read them on the archived original.
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