This creamy soup comes to the table in half an hour, needing only a quick braise of fresh vegetables to feel home-cooked. The spaetzle dumplings are already tender, so you're just warming everything through and building body. Serve it with a salad and crusty bread.

Serves 2. 30 minutes, 15 at the stove.

About 180 calories a serving, 17 g protein, 7 g carbohydrate, 10 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Dice 1 small onion and slice 4 ounces of mushrooms. Heat 1 tablespoon of butter in a large pot over medium-high heat, add the onion and mushrooms, and cook until they release their liquid and begin to brown, about 6 minutes.6 min
2. Pour in the entire can of creamy chicken and dumplings soup along with 1 cup of water, stir well, and bring to a gentle simmer. Taste and season with salt and pepper as needed, then simmer for 5 minutes to meld flavors.5 min
3. Tear a handful of fresh thyme or parsley leaves into the pot, stir once, and ladle into two bowls. Serve hot with crusty bread and a green salad on the side.

Note Swap the mushrooms for an equal weight of diced celery or zucchini if you prefer. Leftovers keep in an airtight container in the refrigerator for up to three days and reheat gently on the stove with a splash of water. This soup stretches to serve four as a lighter supper when paired with a substantial salad.