Tomato Soup and Leftovers

I have a hard time with leftovers. I’ll admit it. I think it’s a combination of not liking to eat the same thing a couple of times (I know, I’m incredibly spoiled and fortunate) and really disliking the taste and texture of re-heated meat. On top of that, I hate wasting food, so I try to get creative when it comes to eating leftovers from the night before. The day after I made the recipe below (Quinoa, Chicken and Kale (or Spinach)), I decided that I didn’t want the same thing again, but had to figure out how to change it.

Since we’re preparing to move, I’m also trying to use all of the pantry items that we have so that they won’t go to waste, either. Luckily, I found a can of condensed tomato soup. Usually, I try not to buy canned soup to eat by itself because of the salt content, but it would work wonderfully for what I had in mind.

Ingredients

• 1 can condensed tomato soup
• ½ cup chopped kale
• 1 serving of leftovers (in this case chicken (chopped into small pieces), quinoa, and a mixture of kale and spinach)
• Salami (I’ll explain in the directions)

Instructions

1. Add the condensed soup and one can’s worth of water into a pot and brought it to a boil.
2. Chop up the chicken tenderloin from the leftovers.
3. *I realized that it wasn’t a ton of meat, so I also chopped up a little bit of salami to bring the meat content to be ½ cup of chopped meat.
4. Add the rest of the leftovers (quinoa and veggies) and the additional kale.
5. Simmer for about 10 minutes.