Chicken and White Bean Stew

Recipe by GaylaJ
READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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
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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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