Garlicky Chicken And White Bean Stew Recipe

Directions:

1. In a large soup pot or Dutch oven, cook the bacon over medium
2. Heat until cooked but not crisp, about 15 minutes.
3. Add chopped onion and garlic and cook stirring until softened, about 5 minutes.
4. Add the potatoes and chicken broth and simmer until the potatoes are tender, about 30 minutes.
5. Meanwhile, pull the meat off the rotisserie chicken, discarding the skin and bones. Add the chicken meat and white beans to the stew and cook until heated through.
6. Just before serving, add arugula and season to taste with salt and pepper.
7. I add at least 2 more garlic cloves, and add a few arugula leaves
8. To the individual bowls instead of to the whole stew. I also add a lot more broth as my husband likes this soupy...this is a simple but very good meal! I think it serves more like 6 than 4 people.