Let us help you plan your next meal! Organic, herb-roasted chickens are now available at our deli counter starting at 3pm every Tuesday, Wednesday, and Thursday. They are $14.99 each, available while supplies last, and are excluded from any coupons or discounts. Here are some recipes to get you started.



Chicken and White Bean Soup

6 servings


2 teaspoons extra-virgin olive oil
2 leeks, white and light green parts only, cut into ¼-inch rounds
1 tablespoon chopped fresh sage, or ¼ teaspoon dried
2 14-ounce cans reduced-sodium chicken broth
2 cups water
1 15-ounce can cannellini beans, rinsed
1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)


Heat oil in a Dutch oven over medium-high heat. Add leeks and cook, stirring often, until soft, about 3 minutes. Stir in sage and continue cooking until aromatic, about 30 seconds. Stir in broth and water, increase heat to high, cover and bring to a boil. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.
Make ahead tip: Cover and refrigerate for up to 2 days.

Recipe from eatingwell.com


BBQ Chicken Burritos

4 servings


1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)
½ cup prepared barbecue sauce
1 cup canned black beans, rinsed
½ cup frozen corn, thawed, or canned corn, drained
¼ cup reduced-fat sour cream
4 leaves romaine lettuce
4 10-inch whole-wheat tortillas
2 limes, cut in wedges


Place a large nonstick skillet over medium-high heat. Add chicken, barbecue sauce, beans, corn and sour cream; stir to combine. Cook until hot, 4 to 5 minutes. Assemble the wraps by placing a lettuce leaf in the center of each tortilla and topping with one-fourth of the chicken mixture; roll as you would a burrito. Slice in half diagonally and serve warm, with lime wedges.

Eat neat: Keeping the filling inside a wrap or burrito can be a challenge, especially if you're on the go. That's why we recommend wrapping your burrito in foil so you can pick it up and eat it without losing the filling, peeling back the foil as you go.

Recipe from eatingwell.com


More recipe ideas:

Chicken Potpie (from eatingwell.com)

30 delicious recipes using a rotisserie chicken (from retrohousewifegoesgreen.com)

Chuncky Chicken Salad with Grapes and Pecans (from tasteofhome.com)