A can of chunky chicken noodle soup becomes dinner when you pour it into a pot with some pasta water and a handful of frozen vegetables. It's warm, filling, and done in the time it takes to boil water.

Serves 2. 15 minutes, 5 at the stove.

About 180 calories a serving, 17 g protein, 19 g carbohydrate, 4 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups of water to a boil in a pot over high heat.10 min
2. Empty one can of Campbell's chunky chicken noodle soup into the boiling water and stir until combined. Add 1 cup frozen peas and carrots and return to a simmer.3 min
3. Taste and season with salt and pepper as needed. Simmer 2 more minutes until the vegetables are tender, then divide between two bowls and serve with crusty bread.2 min

Note Swap the frozen vegetables for diced celery and mushroom if you prefer. Leftovers keep covered in the fridge for three days and reheat gently on the stovetop. Serve with crusty bread to soak up the broth, or add a side salad to stretch it further.