A stripped-down broth soup that uses up half a carton in one pot. Pasta and greens bulk it out into a supper that takes barely twenty minutes, and the broth does the heavy lifting while you finish other things.

Serves 2. 25 minutes, 8 at the stove.

About 420 calories a serving, 30 g protein, 44 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 4 cups chicken broth, 1 tablespoon oil, 1 small onion, 2 cloves garlic, to taste salt, to taste pepper, 3 ounces pasta, 4 ounces spinach or other greens.

1. Heat 1 tablespoon oil in a pot over medium-high heat. Dice 1 small onion and mince 2 cloves garlic, then add both to the pot and cook until softened, about 3 minutes. The onion should be translucent at the edges.3 min
2. Pour in 4 cups chicken broth, bring to a boil, and add 3 ounces dried pasta. Stir and cook until the pasta is nearly tender, about 8 minutes, stirring occasionally.8 min
3. Tear or chop 4 ounces greens into bite-sized pieces and stir them into the pot. Simmer for 2 minutes until wilted.2 min
4. Taste and season with salt and pepper as needed. Ladle into bowls.

Note Swap the greens for shredded cabbage or diced zucchini if you prefer. Leftovers keep in the fridge for three days and reheat gently on the stove. Serve with a hunk of bread to soak up the broth, or grate cheese over each bowl.

A one-pan rice soup that turns a half cup of chicken broth into something warm and filling. The broth simmers with rice, then an egg stirs through at the end for body and richness. This is what to cook when the cupboard is nearly bare.

Serves 2. 25 minutes, 5 at the stove.

About 250 calories a serving, 11 g protein, 28 g carbohydrate, 11 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 cup [240ml] chicken broth, 1/3 cup [65g] rice, 1 tablespoon oil, 2 cloves garlic, to taste salt, to taste pepper, 1 eggs.

1. Mince 2 cloves garlic. Heat 1 tablespoon oil in a saucepan over medium heat and cook the garlic for 30 seconds until fragrant, then add 1/3 cup rice and stir to coat, about one minute.
2. Pour in 1 cup chicken broth and bring to a boil, then reduce heat and simmer covered for 15 minutes until the rice is tender and most of the liquid is absorbed.15 min
3. Crack 1 egg into a bowl and beat lightly. Stir the simmering rice broth in a clockwise motion to create a gentle whirlpool, then pour the egg into the center while stirring to form thin ribbons. Remove from heat and season with salt and pepper to taste.

Note Swap canned diced tomatoes for half the broth if you have them. Keeps three days covered in the refrigerator; reheat gently with a splash of water. Serve with a squeeze of lemon or lime if you have it, and crusty bread to soak up the broth.

A slim soup built on a few spoonfuls of broth, stretched thin and turned silky with beaten egg. This is what you make when there's hardly anything left but it's enough to build on.

Serves 2. 15 minutes, 8 at the stove.

About 190 calories a serving, 22 g protein, 5 g carbohydrate, 8 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need a few spoonfuls plus 3 cups water chicken broth, 2 eggs, to taste salt, to taste pepper, 1 clove, minced garlic, 2 tablespoons diced onion.

1. Bring a few spoonfuls of chicken broth and 3 cups water to a boil in a saucepan with 1 minced garlic clove and 2 tablespoons diced onion.8 min
2. While the broth heats, crack 2 eggs into a bowl and beat them lightly with a fork.
3. Taste the broth and season with salt and pepper. Pour the beaten eggs in a thin stream into the simmering broth while stirring gently; the eggs will form soft ribbons.2 min
4. Serve at once in two bowls.

Note Stretch it further by serving over toast or rice on the side. Leftovers keep one day covered; reheat gently. A handful of fresh herbs or a dollop of hot sauce lifts it at the table.