This is a weeknight chicken soup that starts with broth already enriched with vegetables and fat, so it just needs rice and seasoning to become dinner. The mirepoix in the broth does half the work for you.

Serves 2. 25 minutes, 10 at the stove.

About 550 calories a serving, 45 g protein, 44 g carbohydrate, 20 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Pour the can of broth into a pot and fill the empty can with water twice, adding both to the pot for 3 cups total liquid. Bring to a boil over high heat while you dice the chicken into bite-sized pieces, mince 2 garlic cloves, and chop 2 tablespoons of fresh thyme leaves or parsley.5 min
2. Once the broth boils, add 1/3 cup rice, stir, and return to a boil. Reduce heat to low, cover, and simmer 10 minutes while the rice cooks.10 min
3. Stir in the diced chicken, garlic, and 1 tablespoon butter. Simmer uncovered for 4 minutes until the chicken is nearly cooked through, stirring often.4 min
4. Add the fresh herbs, taste, and season with salt and pepper. Simmer 1 minute more until the chicken is fully cooked and the rice is tender.1 min

Note Swap diced leftover rotisserie chicken or canned beans for the raw chicken. Keeps covered in the fridge for three days. Serve with crusty bread or crackers on the side.