Creole Chicken, Red Beans and Rice Soup

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I've been making this for years and it's just fabulous!! I prefer to take the chicken off the bones near the end of the cooking period, just for ease of serving, and I like brown rice in it. That's the only thing I usually change though and everybody I make it for just loved it, including me! It's yummy and filling and comfort food at it's best, without being totally unhealthy, which is hard to find!

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What a fantastic and flavorful broth for such a quick soup (used chicken breasts and used canned beans--see below!
I'm not a big "chicken soup" kind of person and find the broth pretty lacking when you don't have time to make your own stock, but I thought I'd give it a whirl since I had a sick spouse at home asking for soup and chicken in the freezer. It's very tasty and the spice made it extra good for head and chest conjestion. This may be my new feel-better soup.
I used canned beans for the sake of time which turned out fine. I also used boneless skinless chicken breasts which I did season and sear to start the dish, but don't think it was necessary--other than to create some tasty bits in the bottom of the pot.
I did (sorta quarter the recipe. I just used a pound of chicken and 2 cans of beans and just "eyed" everything from there. You really can't go wrong in the base flavor.
I did NOT care too much for the green onions tossed in at the end. I'm not sure why, because I love green onions, but I guess the texture (since they aren't cooked didn't do it for my pallet and the taste just didn't seem to jive with they flavor of the soup.

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I added more then a enough rice and beans so it was not a soup. I've added more stock to remove the dryness. It was fantastic! Thanks E!

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I have made this soup in different ways with shrimp, pork, etc and it is always the same...absolutely great!!!!!! Very easy and incredibly flavorable. We are going to do this for the Super Bowl in honor of the New Orlean Saints!!

Bon Appetite!!

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I reduced the amount of chicken stock and added a little more rice and this soup turned out to be a delicious new recipe for red beans and rice. If you like your red beans and rice really spicy, add a little more crushed red pepper (or hot sauce of choice and voila! Overall, this recipe was quite easy to make and turned out great.

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I made this recipe for my mother-in-law who is from the south and it turned out absolutely great. Unfortunately, I didn't have a pot big enough, but followed the recipe and cut the liquid down to 1/2 and it was awesome....made it more like red beans and rice, not soupy. Shredded the cooked chicken into it, and wah la! Tasty!

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This recipe is so easy and absolutely delicious! I needed to cut the recipe in half and guess the amount of rice needed, but it turned out fabulous. Emeril's creole seasoning (Essence definitely, and always, makes the dish awesome.