Sam's Club Leftover Chicken Soup With Matzoh Balls Recipe

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

Directions

• 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.