Chicken Soup With Gouda Recipes

GOLDEN GOUDA MUSHROOM SOUP

Steps:

• In a large saucepan, melt butter. Stir in the flour, pepper and allspice until smooth; gradually add the broth, sherry and cream. Bring to a boil. Add mushrooms and garlic. Reduce heat; cover and simmer for 5-6 minutes or until mushrooms are tender., Add cheese; cook and stir until melted. Garnish servings with chives and paprika.

GOUDA-STUFFED CHICKEN

Steps:

• Cut a slit lengthwise through the thickest part of each chicken breast; fill with cheese. In a shallow bowl, combine the flour, salt and pepper. Dip chicken in flour mixture on both sides; shake off excess., In a large nonstick skillet coated with cooking spray, cook chicken in 1-1/2 teaspoons oil over medium heat for 8-10 minutes on each side or until juices run clear. Remove and keep warm. , In the same skillet, saute garlic in remaining oil for 30 seconds. Add broth and cider, stirring to loosen browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 12-14 minutes or until mixture is reduced to about 1 cup., Stir in apples and honey; return to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until apples are crisp-tender. Serve with chicken.

GOUDA AND BROCCOLI SOUP

Steps:

• Melt butter in a large pot over medium-high heat. Cook and stir onion in the melted butter until tender, 5 to 7 minutes.
• Sprinkle flour over the onion; continue cooking 2 to 3 minutes, stirring often.
• Pour chicken broth and milk into the pot; reduce heat to medium, and bring the mixture to a simmer. Stir shredded Gouda cheese into the liquid; cook and stir until the cheese melts completely.
• Place broccoli into a microwave-safe dish; cook in the microwave until softened, 3 to 5 minutes.
• Stir broccoli into the soup.
• Season the soup with nutmeg, salt, and black pepper to serve.

CHICKEN SOUP WITH GOUDA

Steps:

• 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 butternut squash, beans, chicken broth, salt and pepper.
• Bring to a boil.
• Reduce heat, cover and simmer for about 15-20 minutes.
• Stir in the shredded gouda cheese and serve!

BEER GOUDA SOUP

Steps:

• 1. Melt 1 tsp butter in large sauce pan over medium heat, add sweet onion and cook until softened (4 minutes)
• 2. Stir garlic into onion; cook and stir until garlic is fragrant (about a minute)
• 3. Pour beer into pan, bring to simmer and cook until onion is tender (10 minutes)
• 4. Stir chicken broth into beer mix, boil. Stream milk into saucepan while stirring to form base of soup.
• 5. Heat 14 cup butter in microwave until melted (30-60 seconds)
• 6. Stir flour into butter until mix binds into roux, pour into soup.
• 7. Cook and stir soup until it begins to simmer and thicken. (7-10 minutes)
• 8. Remove from heat.
• 9. Melt Gouda cheese into soup, handfuls at a time stirring until liquid is smooth.
• 10. Season with pepper. Garnish with chives and Mexican cheese and croutons (if desired.

GRANDMA'S CHICKEN SOUP

Steps:

• Clean chicken and remove some, but not all, fat. Place in a 2-quart soup pot with carrots, celery, tomatoes, and onion. Tie all dill sprigs into a bunch with kitchen string; add to the pot with salt and pepper. Add water until chicken is covered by 2 inches.
• Cook over medium-low heat until chicken is just about cooked through, about 3 hours. Remove chicken to a platter and allow to cool slightly, 15 to 20 minutes. Cut meat off the bones, place meat back into the pot, and discard the bones. Cook over medium-low heat until heated through, about 30 minutes longer. Remove dill before serving.

CHICKEN GOUDA TETRAZZINI

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain vermicelli as directed on package, using minimum cook time.
• Meanwhile, in 4-quart Dutch oven, melt butter over low heat. Stir in flour with whisk until smooth; cook 1 minute, stirring constantly. Gradually stir in milk and wine. Cook over medium heat 12 minutes, stirring frequently, until thickened and bubbly. Stir in thyme, salt, pepper and 1 cup of the cheese.
• Remove from heat. Stir in chicken, mushrooms and cooked vermicelli. Spoon mixture into baking dish; sprinkle with remaining 1 cup cheese.
• Bake uncovered 35 minutes or until bubbly. Sprinkle with prosciutto.