Categories: Chicken, Main Dish, Rachael Ray, Stew

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

Directions

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.

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