Ingredients
- 2 tablespoons olive oil
- 1 whole chicken, (about 4 pounds) cut into 10 pieces
- Creole seasoning
- 1 1/2 cups chopped onions
- 1 cup chopped celery
- 1 cup diced carrots
- 1 tablespoon minced garlic
- 2 bay leaves
- Pinch crushed red pepper
- 1 pound dried red beans, rinsed, picked over, soaked overnight and drained
- 1 gallon chicken stock
- 1/4 pound long grain white rice, uncooked
- 1/2 cup chopped green onions (green part only)
Directions
In a large sauce pot, heat the olive oil. Season the chicken with Creole seasoning. When the oil is hot, add the chicken, sear for 4 to 5 minutes on each side. Add the onions, celery, and carrots. Season with Creole seasoning. Saute the vegetables for 4 minutes. Add the garlic, bay leaves, pinch of crushed red pepper and red beans and saute for 1 minute. Add the stock and bring the liquid to a boil. Reduce the heat to a simmer, uncovered, for about 2 hours or until the beans are tender. Reseason if necessary. Add the rice and continue to cook for 20 minutes or until the rice is tender. Remove from the heat and stir in the green onions. Ladle into soup bowls and serve with crunchy French Bread
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By momma032596
Indiana
on December 26, 2011
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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!
By anni266_10804596
Mont Alto, PA
on June 08, 2010
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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.
By tmjemison
Chicago, IL
on February 03, 2010
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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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