Sam’s Club makes some really tasty roasted chicken. And with a little extra work, it’s the “meal that keeps on giving.”
You can get a couple of nice dinners out of it, then a couple of good sandwiches, then just when you’re ready to toss it, you read this and discover it makes awesome soup!
I might even like this better than chicken soup from raw chicken:
Cooking note: This isn’t a “fussy” or time consuming dish. There is no precision cutting involved. If you can peel the garlic and hack up all the veggies into reasonable size chunks, everything will be awesome!
Ingredients:
| 1 | Sam’s Club Roasted Chicken, eaten, hacked in half, down the backbone |
| 1 | Large Yellow Onion, peeled and cut into chunks |
| 1/2 | Head of garlic, smashed and peeled, hard ends and any green insides removed |
| 3 | Stalks Celery, chopped |
| 3 | Carrots, chopped |
| Kosher Salt and Fresh Ground Pepper |
- Add all the veggies to the pressure cooker, then add the chicken
- Add about one teaspoon of pepper and 2 teaspoons of kosher salt to the pot
- Add just enough water to about an inch below the top of the chicken
- Close pressure cooker and heat on high until the “high pressure” indicator shows
- Reduce heat to medium low, or whatever heat is needed to maintain high pressure.
- Cook at high pressure for 15 minutes, turn off burner, let cool until there is no pressure left, then remove the lid.
- Pour everything though a large strainer into a bowl
- Pick though the strained ingredients, discard any bones and put everything else into the bowl
- Cover and refrigerate overnight.
The next day . . .
- Remove the fat from the top of the bowl (hands work the best for this)
- Gently heat until hot (at least 160ºF), but don’t boil.
- Add salt or pepper if needed
- Serve with Matzoh balls or Noodles, as desired.