I taught myself to make a canned chicken soup during the pandemic - Costco brand (they will ship). This is a modified version of a NYT recipe for fresh chicken soup:
2-2 1/2 c. stock
1 can chicken
1-2 handfuls chopped celery
3 T. uncooked arborio or jasmine rice
Kosher salt
Lemon juice
Dump everything (ETA) but the lemon juice into a pot, bring to a simmer, cover and reduce heat. Simmer until rice starts to fall apart – about 30 minutes. Season and add lemon juice to taste.
It’s basically done at this point, although you can make a garnish by crushing together some salt and garlic, then mixing in lemon zest and finely chopped celery leaves. Top the bowl of soup with this super-tasty mixture.
The modified dish tastes similar to a canned chicken soup, although the lemon, veg and garnish adds a bit of freshness. It is what it is, and I still make this on occasion for an easy lunch.
