A Campbell's creole-style chicken and rice soup built into a proper dinner with andouille sausage and fresh garlic. The soup does the heavy lifting here; you're just making it hearty enough to stand alone on a weeknight.

Serves 2. 25 minutes, 12 at the stove.

About 560 calories a serving, 42 g protein, 6 g carbohydrate, 40 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 6 oz andouille sausage into thin rounds. Heat 1 tablespoon oil in a large pot over medium-high heat and cook the sausage until the edges brown, about 4 minutes, stirring once halfway through. While it cooks, mince 3 garlic cloves.4 min
2. Pour both cans of Campbell's creole-style chicken and rice soup into the pot along with 1/2 cup whole milk, 2 tablespoons water, the minced garlic, and a pinch of salt and pepper. Stir to combine and bring to a gentle simmer over medium heat.8 min
3. Simmer for 6 minutes, stirring occasionally, until the soup is heated through and the flavors meld. Taste and adjust salt and pepper as needed. The soup is done when steam rises steadily from the surface.6 min

Note Swap the andouille for any smoked sausage if that's what's on hand. Leftover soup keeps in the refrigerator for three days; thin with water or stock when reheating. Serve with cornbread or crusty bread to soak up the broth.