A weeknight meal that starts with what's on the shelf. The canned soup gives you broth, chicken, and rice; add water and a handful of vegetables to make it a proper dinner that tastes like you cooked it.

Serves 2. 20 minutes, 8 at the stove.

About 210 calories a serving, 16 g protein, 11 g carbohydrate, 11 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Dice 1 small onion and cut 2 medium carrots into thin rounds. Heat 1 tablespoon oil in a pot over medium heat and cook the onion until soft, about four minutes, stirring once or twice.4 min
2. Add the carrots and stir for one minute until they start to smell sweet. Pour in the entire can of soup and add two cans of water; bring to a simmer.
3. Simmer for ten minutes until the carrots are tender all the way through when pierced with a knife. Tear in a few leaves of fresh thyme or chop some parsley, taste, and season with salt and pepper.10 min

Note Swap the carrots for diced celery, parsnip, or leek. The soup keeps three days refrigerated; thin with stock when reheating. Serve with crusty bread or oyster crackers to soak up the broth.