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Chicken White Bean Stew

Chicken White Bean Stew

This Racheal Ray dish is so easy to make with rotisserie chicken.

Course Soup
Cuisine American
Keyword Chicken White Bean Stew
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Calories 295 kcal

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

Instructions

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