Chicken and White Bean Stew

I found this recipe on Rachael Rays website after we had it at our friends house one night. I made it last night and was reminded of how good it is...and easy!

Chicken and White Bean Stew

4 slices of bacon, finely chopped

1 onion, finely chopped

2 cloves of garlic, finely chopped

1 pound red potatoes (or just regular baking potatoes)

1 32 ounce container of chicken stock/broth (I used this plus an extra smaller can of chicken stock)

1 whole rotisserie chicken

2 15.5 ounce cans small white beans, rinsed

5 ounces arugula (5 cups)

salt and pepper

1. In a large soup pot cook the bacon over medium heat until cooked but not crisp, about five minutes. Add the onion and garlic and cook, stirring, until softened, about five minutes. Add the potatoes and chicken broth and simmer until the potatoes are tender about 15 minutes

2. Pull meat off the chicken; discard skin. Add the chicken and white beans to the stew after potatoes are done and cook until heated through. Just before serving, stir in the arugula and season to taste with salt and pepper. It looks like a lot of arugula but it shrinks a lot when you stir it in.

This is so good! It is probably my favorite soup! Enjoy!