This canned soup is a kitchen staple that needs only a green vegetable and a pan to become dinner. Spinach wilts into the broth while the noodles stay tender, and you'll have a warm bowl ready in minutes.

Serves 2. 15 minutes, 5 at the stove.

About 560 calories a serving, 83 g protein, 9 g carbohydrate, 20 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Pour one can of Campbell's chunky chicken noodle bacon soup and one can of water into a pot. Set over medium-high heat and bring to a gentle simmer, stirring once or twice, about 5 minutes.5 min
2. Add 2 cups fresh spinach or mixed greens and stir until it wilts into the broth, about 1 minute. Taste and season with salt and pepper as needed.1 min
3. Ladle into two bowls and serve at once, while the greens are bright and the broth steams.

Note To swap, use frozen chopped spinach or kale instead of fresh greens; stir it in with the soup. Leftovers keep in a covered container in the fridge for two days; reheat gently on the stove with a splash of water if needed. Serve with crusty bread or oyster crackers on the side.