A can of chicken and pasta soup becomes dinner when you add fresh spinach and a poached egg to each bowl. The egg yolk breaks into the broth and enriches it, turning a quick heat-up into something that feels substantial and made.

Serves 2. 15 minutes, 10 at the stove.

About 190 calories a serving, 21 g protein, 1 g carbohydrate, 10 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pour 1 can of soup into a pot and fill the empty can with water, then add 1 teaspoon of oil. Bring to a boil over medium-high heat, then stir in 2 cups of fresh spinach and cook until the leaves wilt, about 1 minute.5 min
2. Reduce heat to a bare simmer. Crack 2 eggs into the simmering broth at opposite sides of the pot, then poach until the whites are set but the yolks stay soft, about 3 minutes.3 min
3. Taste the broth and season with salt and pepper. Ladle the soup and one egg into each of two bowls, dividing the broth, noodles, chicken, and spinach evenly.

Note Swap the spinach for shredded kale or torn bok choy. Leftovers keep in an airtight container in the fridge for two days; reheat gently. Serve with crusty bread for soaking up the broth.