A straightforward chicken and rice soup built on good broth, ready in thirty minutes. The Swanson broth carries the aromatics and fat, so you're mostly watching the rice plump and soften. Serve it hot in wide bowls with crusty bread.

Serves 2. 30 minutes, 8 at the stove.

About 550 calories a serving, 51 g protein, 50 g carbohydrate, 14 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Dice the 8 ounces of chicken into three-quarter-inch pieces and season with salt and pepper. Mince 1 medium onion and 2 cloves garlic.
2. Melt 1 tablespoon butter in a medium pot over medium-high heat. Add the chicken, stirring once or twice, until it loses its raw color but isn't cooked through, about three minutes. Push the chicken to the side.3 min
3. Add the onion and garlic to the cleared space in the pot and cook until fragrant, about one minute. Stir everything together.1 min
4. Pour in 4 cups Swanson broth and bring to a bare simmer. Add 1/2 cup rice, stir, and lower the heat to medium-low. Cover and cook, stirring once halfway through, until the rice is tender and the chicken is cooked through, about eighteen minutes.18 min
5. Taste and adjust salt and pepper. Ladle into bowls and serve hot.

Note Swap the rice for small pasta shapes or egg noodles, cooking until tender. Leftovers keep three days refrigerated and warm gently with a splash of extra broth. Serve alongside buttered bread or a green salad.