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Joe’s Fully Cooked Seasoned

Rotisserie-Style Roasted

Chicken

juice of 1 lime

1 ounce cilantro, leaves plucked

from stems

1 avocado, diced

(for dicing tips, see page 152)

1/4 (16-ounce) bag Trader Joe’s

Salsa Tortilla Chips, crumbled

The chicken and tomato base is enhanced by the richness of avocado, the crunch of tortilla chips, and the flavors of Mexican seasonings.

1. In a medium pot, add the chicken broth, tomatoes, taco seasoning, salt, and pepper, and stir to combine. Bring to a boil over high heat. Reduce the heat to medium-low. Add the chicken pieces and lime juice and simmer for 10 minutes.

2. Adjust the seasoning with salt, pepper, or taco seasoning, as needed. Garnish with cilantro, avocado, and crumbled chips.

CHICKEN and DUMPLINGS

YIELD: 2 servings

PREP TIME: 10 minutes

COOKING TIME: 20 minutes

4 cups chicken broth, or 4 cups

hot water plus 4 (9.6-gram)

pouches Trader Joe’s Savory

Chicken Concentrate

1/2 (16-ounce) can Trader Joe’s

Buttermilk Biscuits (4 biscuits)

1 (16-ounce) package Trader

Joe’s Just Chicken white meat

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground

black pepper

2 tablespoons chopped chives

(optional)

Chicken and dumplings usually takes a lot of work. The shortcut here is the buttermilk biscuits, which simmer in the chicken broth to create airy, fluffy dumplings.

1. In a medium pot, bring the chicken broth to a boil over high heat.

2. Meanwhile, remove 4 biscuits from the package, and cut each biscuit into three rows horizontally and vertically, creating 9 pieces from each biscuit.

3. When the chicken broth begins boiling, carefully drop in each biscuit piece.

4. Reduce the heat to medium and cover the pot. Cook until the biscuit pieces are fully cooked and soft, about 15 minutes. Use a slotted spoon to remove 1 dumpling; cut it in half and taste to check for doneness.

5. Stir in the chicken pieces, salt, and pepper. Cook until the chicken is hot throughout, 2 or 3 minutes, and garnish with chives, if using.

Note: The biscuits must be dropped into the liquid individually or they’ll stick together.

ANDOUILLE and CHICKPEA SOUP

YIELD: 2 servings

PREP TIME: 10 minutes

COOKING TIME: 25 minutes

1/2 (12.8-ounce) package Trader

Joe’s Smoked Andouille Chicken

Sausage (2 sausages)

1 teaspoon canola oil

2 cups chicken broth, or 2 cups

hot water plus 2 (9.6-gram)

pouches Trader Joe’s Savory

Chicken Concentrate

1/2 (15-ounce) can chickpeas,

drained

1 (8-ounce) package Trader Joe’s

Cumin and Chili Chickpeas

1 tablespoon minced ginger

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground

black pepper

1 (6-ounce) bag baby spinach

The Trader Joe’s Cumin and Chili Chickpeas are infused with so much garlic and spice goodness that they add a bolt of flavor to the soup.

1. Slice the sausages lengthwise and then cut each half into bite-size pieces.

2. In a large saucepan, heat the oil over medium-high heat until shimmering. Add the sausage and sauté until golden, 6 to 8 minutes, stirring occasionally. Remove the sausage from the pan and set aside.

3. In a medium pot, add the chicken broth, canned chickpeas, packaged chickpeas, ginger, salt, and pepper, and bring to a simmer over medium-high heat. Simmer for 5 to 8 minutes. Add the spinach and stir until it wilts, just a couple of minutes. Add the reserved sausage pieces and stir to combine.

EGG DROP SOUP with CILANTRO-CHICKEN WONTONS

YIELD: 2 servings

PREP TIME: 5 minutes

COOKING TIME: 15 minutes

3 cups chicken broth, or 3 cups

hot water plus 3 (9.6-gram)

pouches Trader Joe’s Savory

Chicken Concentrate

1 (16-ounce) bag frozen Trader

Ming’s Asian Vegetables with

Beijing Style Soy Sauce

1 (12-ounce) bag frozen

Trader Joe’s Chicken Cilantro

Mini Wontons

2 large eggs

kosher salt and freshly ground

black pepper

Egg drop soup is one of those delightfully simple recipes that’s so easy—once you know how to make it, you’ll be preparing it all the time.

1. In a medium pot, bring the chicken broth to a boil over high