The only thing I did different was add an extra can of beans.
Chicken and White Bean Stew
4 slices bacon, finely chopped
1 onion, finely chopped
2 cloves garlic, finely chopped
1 pound red potatoes, cut into cubes
One 32-ounce container (4 cups) chicken broth
1 whole rotisserie chicken
Two (or three) 15.5-ounce cans small white beans, rinsed
5 ounces arugula (5 cups).....I used fresh baby spinach instead
Salt and pepper
1 onion, finely chopped
2 cloves garlic, finely chopped
1 pound red potatoes, cut into cubes
One 32-ounce container (4 cups) chicken broth
1 whole rotisserie chicken
Two (or three) 15.5-ounce cans small white beans, rinsed
5 ounces arugula (5 cups).....I used fresh baby spinach instead
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.
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.
1 comment:
This looks delicious! Thanks so much for sharing.
Post a Comment