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
Instructions
- 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; cook, stirring, until softened (about 5 minutes).
- Add the potatoes and chicken broth; simmer until the potatoes are just tender (about 15 minutes).
- Meanwhile, pull the meat off the rotisserie chicken, discarding skin and bones.
- Add the chicken and white beans to the stew; cook until heated through.
- Just before serving, stir in the arugula and season to taste with salt and freshly ground black pepper.