A warm weeknight bowl built straight from the can, stretched with fresh vegetables and a handful of spinach to make it feel more like dinner. The chicken and noodles are already there; you just need to add what makes it real.

Serves 2. 20 minutes, 10 at the stove.

About 250 calories a serving, 23 g protein, 20 g carbohydrate, 11 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. Dice 1 small onion and mince 1 clove garlic, then cook them in the butter until the onion softens, about 3 minutes.3 min
2. Pour the contents of 1 can Campbell's chicken noodle soup into the pot along with 1 can water (use the can to measure). Bring to a simmer.
3. While the soup comes to heat, peel and cut 2 medium carrots into thin coins. Add them to the pot and simmer until tender, about 8 minutes. Season with salt and pepper to taste.8 min
4. Stir in 2 cups fresh spinach and let it wilt into the soup, about 2 minutes. Taste and adjust seasoning, then divide between two bowls.2 min

Note Swap the spinach for frozen peas or diced celery if you have them; add them at the same time as the carrots. Leftovers keep for three days in the fridge and reheat gently on the stove. Serve with crusty bread or saltines to soak up the broth.