This is comfort in a can: smoky turkey and wild rice in a creamy broth with vegetables already built in. Tonight, you're simply building on that foundation, stretching one can into a proper dinner for two by adding broth and a handful of pantry staples to round out the bowl.

Serves 2. 25 minutes, 5 at the stove.

About 550 calories a serving, 72 g protein, 5 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Melt 1 tablespoon butter in a pot over medium heat and add 1/4 medium onion, finely diced. Cook until the onion softens, about 3 minutes, stirring now and then.3 min
2. Pour 2 cups broth into the pot and bring to a simmer. Add the entire can of soup, stirring to combine, then return to a gentle simmer.8 min
3. Taste and season with salt and pepper as needed. Ladle into bowls and serve warm.

Note Swap the broth for water if you prefer a lighter soup. Leftovers keep refrigerated for three days. Serve with oyster crackers or a side of toast to soak up the broth, or top with a dollop of sour cream if you like.