When you have only canned soup and ten minutes, pour it into a pot, add butter and fresh thyme to wake up the familiar flavours, and let the heat do the work. This is comfort that tastes like someone cared.

Serves 2. 10 minutes, 5 at the stove.

About 520 calories a serving, 49 g protein, 32 g carbohydrate, 25 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Pour one can of chicken noodle soup into a small pot with 1 can of water. Bring to a simmer over medium heat, stirring once, until small bubbles break the surface, about 5 minutes.5 min
2. Tear 1 tablespoon of fresh thyme leaves from the stems and stir them into the pot with 2 tablespoons of butter. Season with salt and pepper to taste. Stir until the butter melts and the thyme flavours bloom, about 1 minute.1 min

Note To stretch this for a third bowl, add another can of water and simmer five minutes longer; the noodles soften but the soup remains pale and good. Leftovers keep three days in the fridge. Serve with crusty bread and a simple salad of greens if you have them, or eat it plain on a cold night.