A warm, straightforward soup built on a single can of good chicken broth, with rice and aromatics to fill a bowl. This shelf asks for something simple and restorative, finished in under thirty minutes.

Serves 2. 30 minutes, 10 at the stove.

About 280 calories a serving, 7 g protein, 47 g carbohydrate, 7 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Mince 2 cloves garlic and dice 1 small onion. Warm 1 tablespoon butter in a pot over medium heat and cook the onion until soft, about 3 minutes, then add the garlic and cook for 30 seconds until fragrant.
2. Pour in the entire 49-ounce can of Swanson broth and 1/2 cup rice, stir once, and bring to a boil. Once boiling, reduce heat to low, cover, and simmer until rice is tender, about 18 minutes.18 min
3. Taste and adjust seasoning with salt and pepper. Ladle into bowls and serve hot.

Note If you have dried thyme or parsley, a pinch stirred in at the end adds depth. Leftovers keep three days covered in the fridge; thin with water when reheating. Serve with crusty bread or a simple green salad to stretch the meal.