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    Chicken and White Bean Stew

    Chicken and White Bean Stew. Photo by GaylaJ

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    GaylaJ's Note:

    Hearty and delicious. Adapted from Rachael Ray, the recipe takes a few shortcuts (like purchased rotisserie chicken and canned beans) to ensure it's easy and quick. :) I picked up a loaf of Italian bread and made Provolone Garlic Bread to go with it, which made for a simple, but comforting and tasty meal on a chilly night.

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    Units: US | Metric

    • 4 slices bacon, finely chopped
    • 1 onion, finely chopped
    • 2 garlic cloves, finely chopped
    • 1 lb red potatoes, cut into cubes
    • 32 ounces chicken broth (I added a little more)
    • 1 rotisserie-cooked chicken
    • 2 (15 ounce) cans small white beans, drained and rinsed (I used navy beans)
    • 5 ounces baby arugula
    • salt and pepper


    1. 1
      In a large soup pot or Dutch oven, cook the bacon over medium heat until cooked, but not crisp (about 5 minutes).
    2. 2
      Add the onion and garlic; cook, stirring, until softened (about 5 minutes).
    3. 3
      Add the potatoes and chicken broth; simmer until the potatoes are just tender (about 15 minutes).
    4. 4
      Meanwhile, pull the meat off the rotisserie chicken, discarding skin and bones.
    5. 5
      Add the chicken and white beans to the stew; cook until heated through.
    6. 6
      Just before serving, stir in the arugula and season to taste with salt and freshly ground black pepper.

    Ratings & Reviews:

    • on January 18, 2015


      Very good! I had a bowl of baby limas that I had cooked with ham in the fridge. I added that in place of one of the cans of beans, added a little more garlic and some cyan pepper for a little spice because after tasting the original recipe I found it a little bland. I also added about a cup of chopped mushrooms that I wanted to use up. I thought it was very good. Served with cornbread and my husband liked it a lot.

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    • on January 18, 2010


    • on May 27, 2008


      This was a really good and hearty stew. I followed the recipe pretty closely but I used chicken stock instead of chicken broth but added an extra cup of chicken broth for more liquid. I used Great Northern beans for the beans in this recipe and probably a few extra cloves of garlic. The recipe was tasty and comforting...but could have used slightly more flavor. Both my 4 year old and 2 year old LOVED it and that's all I cared about tonight so for me it was a huge success. It makes a ton and we'll have lots of leftovers. Thanks so much for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Chicken and White Bean Stew

    Serving Size: 1 (528 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 568.4
    Calories from Fat 197
    Total Fat 21.9 g
    Saturated Fat 6.4 g
    Cholesterol 97.9 mg
    Sodium 735.1 mg
    Total Carbohydrate 46.8 g
    Dietary Fiber 8.7 g
    Sugars 2.5 g
    Protein 44.7 g

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