A can of chunky chicken noodle soup becomes a proper dinner with a splash of cream and fresh herbs stirred in at the end. Build it in one pot while you toast bread, and have supper on the table in fifteen minutes.

Serves 2. 15 minutes, 8 at the stove.

About 420 calories a serving, 31 g protein, 4 g carbohydrate, 32 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

You need 2 cans (10.5 ounces each) Campbell's chunky chicken noodle soup, 1 tablespoon butter, half a medium onion, 1/3 cup heavy cream, small bunch fresh parsley.

1. Melt 1 tablespoon butter in a pot over medium-high heat and add half a diced medium onion; cook, stirring, until the onion is translucent, about 3 minutes. Pour in 2 cans of chunky chicken noodle soup with 1 can of water; stir well to break up the broth and distribute the chicken and noodles evenly.
2. Bring the soup to a simmer and cook for 5 minutes while you chop a handful of fresh parsley leaves and measure 1/3 cup heavy cream.5 min
3. Remove the pot from the heat and stir in the heavy cream and chopped parsley; taste and adjust salt and pepper if needed. Ladle into bowls and serve at once with warm bread.

Cook mode

Note Swap the cream for a splash of sherry or white wine if you have an open bottle. Leftovers keep, covered, for three days in the fridge and can be stretched with more stock or reheated gently. Serve with crusty bread and a green salad on the side.