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Chicken and White Bean Stew Recipe
By poisoneyes | April 22, 2008
This is not exactly a light soup recipe, as it’s 12 points per serving. But it is a wonderful comfort food for cold weather. It’s very easy to make and will please your whole family!
Weight Watchers Chicken and White Bean Stew recipe
Makes 6 servings
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
Preparation
1. In a large soup pot or Dutch oven, cook the bacon over medium heat until cooked, but not crisp (about 5 minutes).
2. Add the onion and garlic; cook, stirring, until softened (about 5 minutes).
3. Add the potatoes and chicken broth; simmer until the potatoes are just tender (about 15 minutes).
4. Meanwhile, pull the meat off the rotisserie chicken, discarding skin and bones.
5. Add the chicken and white beans to the stew; cook until heated through.
6. Just before serving, stir in the arugula and season to taste with salt and freshly ground black pepper.
WW POINTS per serving: 12
Nutritional information per serving: 572 calories, 21.9g fat, 9.1g fiber
April 23rd, 2008 at 7:41 am
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May 6th, 2008 at 10:37 pm
[…] poisoneyes wrote an interesting post today on Chicken and White Bean Stew RecipeHere’s a quick excerptThis is not exactly a light soup recipe, as it’s 12 points per serving. But it is a wonderful comfort food for cold weather. It’s very easy to make and will please your whole family! Weight Watchers Chicken and White Bean Stew recipe … […]