Hurricane season is just about to end, and that means plenty of people like me living in South Florida, have lots of canned goods left over. This year we had a close call with Hurricane Dorian that left supermarket shelves empty and our pantries busting out at the seams. Consequently, I came up with this surprisingly easy and yummy recipe, completely by accident, while looking for new ways to enjoy an old favorite…Campbell’s Chicken Noodle Soup. It’s super rich, hearty, and leaves you craving for more just days later.
1 10.5 oz Can Campell’s Chicken Noodle Soup (Home-style Preferred)
1 Teaspoon Sesame Oil
1 Egg (Free Range Organic: Happy Chicken = Happy Soup)
1/2 Package Uncle Ben’s Long Grain and Wild Ready Rice (Optional)
Salt and Pepper to taste
Add a can of water to the soup as directed in instructions (if condensed) and bring to a simmer. Add sesame oil, Ready Rice (cooked according to directions), salt and pepper and stir well. Remove from heat. Crack the egg into a small bowl to make sure it’s not spoiled, then gently pour (the drop in egg drop) into soup. Allow the soup to sit and cook the egg until the whites have become opaque.
Stir gently and enjoy.