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Chicken and White Bean Stew
Ingredients (4 Servings)
- 4 slices bacon, finely chopped
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 pound red potatoes, cut into cubes
- 1 32 ounce container (4 cups) chicken broth
- 1 whole rotisserie chicken
- 2 15 1/2 ounce cans small white beans, rinsed
- 5 ounces arugula (5 cups)
- Salt and pepper
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 and cook, stirring, until softened, about 5 minutes. Add the potatoes and chicken broth and simmer until the potatoes are tender, about 15 minutes.
- Meanwhile, pull the meat off the rotisserie chicken; discard the skin and bones.
- Add the chicken and white beans to the stew and cook until heated through.
- Just before serving, stir in the arugula and season to taste with salt and pepper.
Nutrition
Per serves- Calaries:- 230
- Protein :- 20g
- Fat :- 6g
- Fiber:- 4g
- Sodium:- 200
- Carbohydrates:- 20g
