Turkey broth becomes dinner when you add rice and vegetables that belong in its bones already. This is how a tired cook stretches one container into a warming, nourishing meal in less than thirty minutes, the broth doing the work while you taste and adjust.

Serves 2. 25 minutes, 8 at the stove.

About 890 calories a serving, 94 g protein, 50 g carbohydrate, 35 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pour one 32 oz container of turkey broth into a pot and bring to a simmer over medium-high heat, about 4 minutes. While it heats, dice 1/2 a medium onion into small pieces, cut 2 celery stalks into thin half-moons, and peel and cut 1 medium carrot into 1/4-inch rounds.4 min
2. Stir 1/2 cup rice into the simmering broth and scrape the bottom of the pot. When it comes back to a gentle simmer, add the onion, celery, and carrot, stir once, and lower the heat to medium-low. Set a timer for 15 minutes.15 min
3. When the rice is tender and the broth has thickened slightly, taste and season with salt and pepper as needed. Ladle into two bowls and serve.

Note Swap the rice for small pasta, stirring it in at the end so it does not absorb the broth. Leftovers keep for three days in the fridge and reheat gently with a splash of water. Serve with crusty bread and a squeeze of lemon or vinegar to brighten it.