Chicken and White Bean Stew
"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 Recipe #113699 to go with it, which made for a simple, but comforting and tasty meal on a chilly night."
photo by DianaEatingRichly
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 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
directions
- In a large soup pot or Dutch oven, cook the bacon over medium heat until cooked, but not crisp (about 5 minutes).
- Add the onion and garlic; cook, stirring, until softened (about 5 minutes).
- Add the potatoes and chicken broth; simmer until the potatoes are just tender (about 15 minutes).
- Meanwhile, pull the meat off the rotisserie chicken, discarding skin and bones.
- Add the chicken and white beans to the stew; cook until heated through.
- Just before serving, stir in the arugula and season to taste with salt and freshly ground black pepper.
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Reviews
-
LOVE this stew! It's really flavorful and good for hot or cold weather. We enjoyed it cold just as much as hot. I added the juice of one lime to brighten up the flavor a bit.
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Wonderful dish! Perfect for the changing, chilly weather. The added arugula adds such a nice peppery flavor to the broth, so it is a must for me! I swapped it out for spinach for the kids though because it’s easier for them to eat. The only thing I did differently is I sautéed cubed chicken breasts (seasoned with salt and pepper) and added tomatoes with the beans and chicken at the end for some brightness. Love the simplicity of this recipe and that it can be whipped up pretty quickly. Will definitely make this again, especially with Thanksgiving leftovers! -
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. -
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. -
We loved this soup on a cool, rainy spring evening. Using rotisserie chicken and canned beans makes it come together so quickly. It was great with a loaf of crusty garlic asiago bread. yum. I took leftovers to work and everyone wanted the recipe. :)
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Tweaks
-
I added the juice of one lime to brighten up the flavor a bit.
-
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.
