Swanson broth makes a quick soup that needs only rice and aromatics to become dinner. The stock holds enough flavour to skip more work, so you stir the pot twice and eat in thirty minutes.

Serves 2. 30 minutes, 8 at the stove.

About 560 calories a serving, 51 g protein, 50 g carbohydrate, 16 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Dice 1 small onion and mince 2 cloves garlic. Cut 8 ounces chicken breast into bite-sized pieces.
2. Heat 1 tablespoon oil in a pot over medium-high and cook the onion and garlic until fragrant, about two minutes.
3. Stir in 1/3 cup rice to coat, then pour in 4 cups Swanson broth and add the chicken. Bring to a boil, then lower the heat to a simmer, cover, and cook until the rice is tender and the chicken is cooked through, about eighteen minutes; give it a stir at the ten-minute mark.18 min
4. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Taste and add more salt or pepper if needed.

Note Swap the chicken for diced vegetables if you need to. Refrigerate leftovers for up to three days. Serve as is or with crusty bread alongside.