Rachael Ray’s Chicken & White Bean Stew

Hearty and delicious. 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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Chicken & White Bean Stew


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.


Up Next: 

Provolone Garlic Bread

What a wonderful bread. The fresh garlic, butter and Provolone make this bread a real test of my self-control–I could make an entire meal out of it.

Recipe based on one by GaylaJ
Photo by GaylaJ

Posted in Chicken, Soup