This is soup night done right: one can of quality chicken soup becomes dinner with a poached egg stirred in. The warmth and substance are all there, and your only job is to finish it well.

Serves 2. 15 minutes, 5 at the stove.

About 210 calories a serving, 20 g protein, 0 g carbohydrate, 14 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Open the can of chicken and wild rice soup and pour it into a pot. Stir in 1 can of water and bring to a simmer over medium heat, stirring occasionally, until steaming throughout, about 5 minutes.5 min
2. While the soup heats, melt 1 tablespoon butter in a small skillet over medium-low heat. Crack 2 eggs into the pan and cook undisturbed until the whites set and the yolks are still soft, about 3 minutes.3 min
3. Divide the soup between two bowls. Slide one fried egg into each bowl, season the soup with salt and pepper, and serve at once.

Note Swap the fried egg for a poached one if you prefer, cooking it in the simmering soup itself. Leftovers keep in a covered container for three days. Serve with crusty bread to soak up the broth.