Chicken Soup with Gouda
- 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.