A simple broth-based soup built on a shelf of good stock and one chicken breast, this is what you make when tired and hungry. The stock carries the meal, its turmeric and bay notes brightening as it warms with soft rice and shreds of tender chicken.

Serves 2. 25 minutes, 8 at the stove.

About 1240 calories a serving, 172 g protein, 27 g carbohydrate, 44 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1 quart of stock to a boil in a pot over high heat. While it heats, mince 3 garlic cloves and slice 1 chicken breast on the bias into thin strips about half an inch thick.
2. When the stock boils, add the garlic and 1/3 cup rice, stir once, and return to a boil. Lower heat to maintain a gentle simmer and cook uncovered for 12 minutes, stirring once halfway through.12 min
3. Add the chicken strips, stir, and continue simmering for 3 minutes until the chicken is cooked through and the rice is tender. Taste and season with salt and pepper.3 min

Note Swap rice for small pasta if you prefer. The soup keeps covered in the fridge for two days and reheats gently on the stovetop. Serve in bowls with crusty bread alongside.