The Leftovers Soup

I'll start by saying that this is less of an exact recipe, and more of an overall concept for those of us with 10 minutes to prepare dinner sometimes with limited options and some scattered leftovers from earlier in the week- 'The Leftovers Soup'.  This week quickly got ahead of me and totally insane, between working full time as a nurse practitioner, co-composing an original rock opera, and being on-call in the evening after work!
Just when I thought I was out of cooking ideas/out of food completely and getting a little desperate, I came up with an idea:

To take everything I have made this week and combine it into a SOUP.
This may be why soups are so flexible.  They are one of the few things you can almost always use leftovers for, whether it be for the main component/broth of the soup, or for mere flavoring.

What I made this week:
*Dashi: Traditional Japanese Sea Broth (takes like 15-20 mins to make, not to shabby)
*Saffron brown basmati rice (the rice cooker cooked it for me, any rice will work here)
*Hard-boiled eggs (I make a dozen of hard-boiled eggs before the start of every week on Sundays)

Basic idea here: Take whatever awesome homemade broth you hopefully have.  Pour into bowl with the rice you already have made, cut up a hardboiled egg, layer on top, season as you desire, heat it up however you like (in a big pot, or if you have 2-3 minutes before on-call starts, microwave it).

Extras: Bacon.  I cooked 2 strips of bacon super-quick, chopped them up, added to the soup.

This is quick and easy (if you keep up with the broth, rice-makin and having hardboiled eggs around!)
and is gluten-free, dairy-free & low in acidity!  :D