Chicken And White Bean Stew

1. 1

   In a large soup pot or Dutch oven, cook the bacon over medium heat until cooked, but not crisp (about 5 minutes).

2. 2

   Add the onion and garlic; cook, stirring, until softened (about 5 minutes).

3. 3

   Add the potatoes and chicken broth; simmer until the potatoes are just tender (about 15 minutes).

4. 4

   Meanwhile, pull the meat off the rotisserie chicken, discarding skin and bones.

5. 5

   Add the chicken and white beans to the stew; cook until heated through.

6. 6

   Just before serving, stir in the arugula and season to taste with salt and freshly ground black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.