Sunday, February 10, 2008

Chicken & White Bean Stew


Okay, I'm not usually big on soups, but this one is delish! Before making this, the only soup I've ever really made is vegetable stew. The bacon in this recipe adds a great taste, and we really loved the spinach as well....it's a hearty soup that I'll definitely be making again.


Ingredients:
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 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.

Meanwhile, pull the meat off the rotisserie chicken; discard the skin and bones. Add the chicken and white beans to the stew and cook until heated through. Just before serving, stir in the arugula and season to taste with salt and pepper.

Source: Rachael Ray - http://www.foodnetwork.com/

3 comments:

Melanie said...

I am definitely going to try this soup this week. It looks SO good!

Katie said...

This looks really yummy! I will have to try it. I make soups for lunch every week so maybe this week!

Melanie said...

I made this last night - so good! Just like I thought it would be...