As a small child, my dream was to open an underwater restaurant (no, me neither), and the short menu I painstakingly wrote out for said venture started with chicken and vegetable soup. Which is to say, I have history with this dish. It feels familiar, comforting and overwhelmingly wholesome, yet I don't often eat it these days, not least because I've never found one commercially that makes any welfare claims for the chicken concerned (and I'm generally too cheap to make it myself).

So I was quite excited about this particular taste test - and perhaps inevitably disappointed that even the most expensive samples gave so little information about the provenance of their meat. That said, with a handful of exceptions, the standard was pretty high flavour-wise, and Aldi, Marks & Spencer, Morrisons and Sainsbury's all at least note that they use British chicken, which is a start.

For me, chicken and vegetable soup suggests a chunky broth, rather than a creamy puree, but both types are represented here and have their merits in the comfort department - though, personally, having been reminded how much I like the stuff, I'm now more inclined to make my own. Should you be less fussy, you'll find some decent alternatives below.

Attractive looking and bursting with both vegetables (I liked the sweetness of the peas more than the overcooked spinach) and meat. It has a distinctly chickeny flavour, but I'd like to know where it came from. This one feels like it's doing me good.

Generous British chicken content (though I'd prefer pieces of leg to dry strands of breast). In common with many of the soups tested, the base tastes more of vegetables - of which, to be fair, there is a great range: potato, carrot, cabbage, onion, peas, leek, swede, celery and parsnip. Commendably clean ingredients list.

This feels more like a soup that you might serve in little cups at a dinner party than something you'd microwave for lunch. Oddly, it has the lowest chicken content of all those I try (again, origin unspecified), and I'd have preferred them to leave the pieces out of the silky, creamy base. But this has a full flavour, and is sweet with root vegetables, savoury with alliums and rich with cream and butter. Delicious.

The base is comfortingly creamy, but it always feels odd to me to find bits in a thick puree. Nice pieces of chicken thigh, though, and a sweet, soothing root-vegetable flavour.

This has a winningly chunky, almost-homemade feel, with generous hunks of vegetable and chicken, and a pronounced, pleasing taste of green leek. The chicken is more of a texture than a flavour, and weirdly, though Yorkshire Provender proudly declares it sources its parsley from Yorkshire (from May to October), there's no mention of the meat's provenance. But it's tasty nonetheless.

There are quite a few bigger pieces of chicken in here, and I like the sweetness of the swede, but in general the vegetables are a bit too soft. It's tasty enough, but with no particularly distinctive flavour. Inoffensive, but unmemorable.

I'd describe this more as a potato soup with pieces of chicken, which is no bad thing - I love a starchy spud soup. This one's a bit salty, though, and if you're going to include bits in there, it would be nice to have some other, sweeter vegetables along with the chicken. But I can imagine this might hit the spot if I was feeling under the weather.

A bit flat - more like underseasoned vegetable stock than chicken, which is a shame, given that the meat came all the way from Thailand to end up in this faintly disappointing soup. I like the chewy pearl barley, though.

The star is for using British chicken at this price point, although the strands are so small that they're difficult to pick out, both in the bowl and from my teeth afterwards. What with that, the small pieces of vegetable and the murky rags of kale (leafy greens don't really lend themselves to being reheated), it's not very exciting to look at or eat; more like vegetable cooking water than stock.

Although this describes itself as a broth, it's more stew-like, with the peculiarly gloopy consistency of a bad Chinese chicken soup. "Even the carrots don't taste of anything, which is quite a skill," observes one friend disconsolately. On the plus side, I like the pearl barley, the list of veg and the fact that they've used juicy (British!) chicken thigh.