Ingredients for Chicken And White Bean Stew
- 4 slices bacon
- 1 medium onion, chopped
- Garlic Cloves
- Red Potatoes
- 4 cups chicken broth
- Rotisserie Cooked Chicken
- Small White Beans
- Baby Arugula
- Salt And Pepper
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How to Make Chicken And White Bean Stew
- Cook 4 slices of bacon in a large soup pot or Dutch oven over medium heat until cooked through but not crispy. Remove bacon with a slotted spoon and set aside, reserving 2 tablespoons of bacon grease in the pot.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, to the pot.
- Cook, stirring occasionally, until the onion is softened, about 5 minutes.
- Add 2 pounds of potatoes, peeled and cubed, and 4 cups of chicken broth. Bring to a simmer.
- Simmer until the potatoes are tender, about 15-20 minutes.
- Meanwhile, shred 2 cups of cooked rotisserie chicken, discarding skin and bones.
- Add the shredded chicken, 2 (15-ounce) cans of cannellini beans (drained and rinsed), and the reserved cooked bacon to the stew.
- Stir to combine and cook until heated through, about 5 minutes.
- Just before serving, stir in 2 cups of arugula. Season generously with salt and freshly ground black pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
12g
Fat
25g
Carbs
15g
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60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Main Dish Soups Stews Beans Potatoes Poultry Vegetables Easy Fall Winter Stews Chicken Stove Top Dietary Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Comfort Food Low Carb Healthy 2 Low In Something Meat Taste Mood Equipment
