Hearty and delicious. Rachael Ray’s Chicken White Bean Stew is a very good meal. Adapted from Rachael Ray, the recipe takes a few shortcuts to ensure it’s easy and quick.
Using a rotisserie chicken and canned beans makes this stew come together so quickly.
The flavor of this is wonderful and the arugula gives it just the right amount of color and texture.
I picked up a loaf of Italian bread and made Provolone Garlic Bread (Link below) to go with it, which made for a simple, but comforting and tasty meal on a chilly night.
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- 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
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.
Recipe based on one by GaylaJ
Photo by GaylaJ