Chicken And Bean Stew

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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 beans, drained and rinsed (i used navy beans)
• 5 ounces baby arugula
• salt and pepper

Recipe

• 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 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.