One can of soup stretched into a proper dinner with rice and greens. The barley and chicken make it substantial; a bought salad and bread on the side finish the meal without fuss.

Serves 2. 25 minutes, 10 at the stove.

About 430 calories a serving, 20 g protein, 47 g carbohydrate, 18 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil and 1 tablespoon butter in a medium pot over medium-high heat. Dice 1 small onion and stir it into the pot, cooking until it softens, about three minutes.3 min
2. Add 1/2 cup rice and stir to coat it with the oil and butter, cooking for one minute. Pour in 2 cups water and bring to a simmer.
3. Once the rice simmers, reduce heat to low and cook covered for fifteen minutes until the rice is nearly tender and the liquid is mostly absorbed.15 min
4. Open the can of soup and stir it into the pot with the rice, breaking up any clumps. Add 4 ounces of spinach or other greens, stirring until they wilt, about two minutes. Taste and add salt and pepper as needed.2 min

Note Swap the rice for egg noodles cooked separately if you prefer. Leftovers keep covered in the fridge for three days. Serve with a bought salad and crusty bread to soak up the broth.