Chicken Soup Salad with Leaf Cups and Bottled Sauces
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Makes
1 serving 1x
Time
10 minutes with leftover soup
Scale
Ingredients
About 2 cups slightly warm or cold leftover chicken soup (with at least as much “stuff” as broth)
Up to 1/2 cup chopped raw vegetables (like celery hearts and leaves, carrots, zucchini, radishes, or green onions)
1 teaspoon Dijon mustard, or more to taste
Salt and pepper
Several whole radicchio or lettuce leaves
Bottled sauces to taste (like balsamic vinegar, mayonnaise, soy sauce, or hot sauce)
Instructions
Put a colander or strainer over a medium bowl and pour in the soup, shaking and pressing gently so that most of the broth (even if it’s gelled) drains away. You should have about 1 cup solids left behind. Transfer the broth to an airtight container and refrigerate for another use. (You can simmer rice or vegetables in it, or reheat it in the microwave for sipping.)
Scrape the soup solids into the bowl that contained the broth and stir in the vegetables and mustard. Taste and add salt and pepper and more mustard if you’d like.
Scoop the salad onto a plate and scatter the radicchio or lettuce leaves around the rim. Dot some of your favorite sauces here and there and eat with a fork and knife or use the leaves as scoops.