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Chicken Soup with Gouda

About 4 servings
Prep info
20 min prep + 15 min cook + 20 min simmer
Prep time
Not set
Cook time
55 minutes
Time required
55 minutes
Oven preheat


  • 1 T olive oil
  • 1/2 c chopped onion
  • 2 cloves minced garlic
  • 1/2 T coriander (ground)
  • 3/4 t caraway seeds
  • 4 c chicken stock (recommended Mexican chicken stock)
  • 3/4 lb chicken breast (boneless, skinless, cut into 1/2" cubes)
  • 7.5 oz cooked red kidney beans
  • 1 t Salt (Table)
  • 1/4 t ground white pepper
  • 3.5 oz shredded gouda


Saute chicken, onion, garlic, coriander, and caraway seeds in olive oil over medium heat in a large stock pot or dutch oven for about 10 minutes.

Add beans, chicken stock, salt, and pepper.  Bring to a boil, then reduce heat, cover and simmer for about 15-20 minutes.

Stir in the shredded gouda cheese and serve!


SJ Note 22 April 2010: This was really good!  I wanted something that would work with the gouda with cumin in it that I picked up at the International Market I went to earlier this month, and the flavors in this fit the bill; in the future I should add some cumin when using ordinary gouda.  I started by making a Mexican chicken stock (my usual chicken stock includes chicken, water, celery, onion, carrot, parsnip, bay, and peppercorns; to make it Mexican, I add cumin seeds, cilantro stems, and coriander seeds), and I used that Mexican chicken stock as the base in this soup, which worked really well.  Definitely a keeper!

SJ Note 25 April 2010: This is better fresh than as leftovers, so freeze any leftovers in the future.