This sipping broth needs only pasta, greens, and a protein to become dinner. The ginger and turmeric are already there, so you're building a bowl that tastes cared-for without the effort. Warm, clean, done in twenty minutes.

Serves 2. 20 minutes, 8 at the stove.

About 330 calories a serving, 16 g protein, 60 g carbohydrate, 4 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 5 cups of water to a boil in a pot and add 3 oz pasta; cook until just under tender, about one minute before the package says done, stirring once or twice.9 min
2. While the pasta cooks, mince two cloves garlic and have your shredded chicken and greens ready beside the stove.
3. When the pasta is almost tender, pour the entire 10.75 oz cup of Swanson broth into the pot and add the minced garlic and half the rotisserie chicken, stirring to combine.
4. Bring back to a simmer, add two handfuls of spinach or kale, and stir until the greens wilt and the pasta finishes cooking, about two minutes.2 min
5. Taste and season with salt and pepper, then ladle into bowls and top each with the remaining shredded chicken.

Note Swap the rotisserie chicken for a can of white beans or drained cooked shrimp if you prefer. This keeps for three days refrigerated; rewarm gently with a splash of water. Serve with crusty bread or rice crackers on the side to push through the broth.