Chicken Soup With Gouda Recipes

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GOUDA AND BROCCOLI SOUP



Gouda and Broccoli Soup image

Rich, creamy, cheesy, yummy! Try using smoked Gouda for a variation in flavor.

Provided by MichelleA

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Broccoli Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 9

¼ cup butter
1 onion, chopped
¼ cup all-purpose flour
1 (10.5 ounce) can chicken broth
2 cups milk
1 ½ cups grated Gouda cheese
2 cups chopped broccoli
1 pinch ground nutmeg
salt and pepper to taste

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.

Nutrition Facts : Calories 396 calories, Carbohydrate 21.4 g, Cholesterol 93.4 mg, Fat 26.8 g, Fiber 2.4 g, Protein 18.4 g, SaturatedFat 16.9 g, Sodium 878.7 mg, Sugar 10.3 g

CHICKEN SOUP WITH GOUDA



Chicken Soup With Gouda image

A very unique soup! You must try, especially if you are a gouda lover, like me! The caraway and gouda blend together to create a very unique flavor combination. I omit the butternut squash as DH and I aren't big fans. Enjoy!

Provided by KPD123

Categories     One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
1 tablespoon coriander, ground
1 1/2 teaspoons caraway seeds
8 cups chicken broth
2 cups butternut squash, peeled and diced
1 1/2 lbs chicken breasts, cut into 1/2-inch cubes
1 (15 ounce) can kidney beans, drained
2 teaspoons salt
1/2 teaspoon white pepper, ground
7 ounces gouda cheese, shredded

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!

Nutrition Facts : Calories 371.5, Fat 19.9, SaturatedFat 7.5, Cholesterol 82.8, Sodium 1760.9, Carbohydrate 15.3, Fiber 3.4, Sugar 3.6, Protein 32.2

J J'S SMOKED GOUDA VEGETABLE SOUP



J J's Smoked Gouda Vegetable Soup image

Provided by Food Network

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 18

10 strips bacon, diced
1 1/2 cups sliced onion
2 or more cloves garlic, mashed and chopped
2 carrots, cut in half lengthwise and sliced
1 (14 1/2-ounce) can diced (or crushed) tomatoes (do not drain)
Salt and pepper to taste
1 (15-ounce) can cannellini or Great Northern beans (do not drain)
2 roasted red peppers, sliced
2 (14 1/2-ounce) cans chicken broth
1 small zucchini, sliced and chopped in large pieces
1 small yellow squash, sliced and chopped in large pieces
2 large leaves fresh basil, chopped
12 leaves fresh oregano, chopped
12 (1/2-inch) slices French baguette
Vegetable cooking spray
Freshly grated Parmesan cheese, to taste
Hungarian paprika to taste (optional)
1/2 cup smoked Gouda cheese, diced

Steps:

  • Render bacon slowly in nonstick skillet over medium-low heat until crisp. Remove bacon from pan, reserve for garnish, and heat fat on medium-low. Add onion and cook for 3 minutes. Add garlic and continue cooking until onions are translucent. Do not allow garlic to burn. Transfer onions and garlic to a soup pot. Add carrots, tomatoes, and season with salt and pepper. Cook on medium heat for 5 minutes. Add the beans, red peppers, chicken broth, zucchini, and yellow squash. Bring to a boil. Add basil and oregano. Cover, reduce heat and simmer for 30 minutes.
  • Preheat oven to 400 degrees. Spray baguette slices with cooking spray and lightly toast in oven. Sprinkle Parmesan cheese and paprika on toast and toast until light brown and bubbly.
  • Five minutes before serving, add Gouda cheese to soup and allow a few minutes for cheese to soften. Ladle soup into serving bowls. Sprinkle reserved bacon over top. Place 2 slices of toast per serving on top of soup.

GOUDA-STUFFED CHICKEN



Gouda-Stuffed Chicken image

My brother gave me the recipe for this hearty dish we often serve at family gatherings. Men, especially, seem to enjoy it, and it's become one of our special favorites. -Mary Ann Dell, Phoenixville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves (6 ounces each)
2 ounces smoked Gouda cheese, cut into thin pieces
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons canola oil, divided
1 garlic clove, minced
1 cup reduced-sodium chicken broth
1 cup apple cider or unsweetened apple juice
2 large tart apples, thinly sliced
1 tablespoon honey

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.

Nutrition Facts : Calories 350 calories, Fat 10g fat (4g saturated fat), Cholesterol 110mg cholesterol, Sodium 507mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 1g fiber), Protein 39g protein. Diabetic Exchanges

CARAMELIZED ONION AND GOUDA STUFFED CHICKEN



Caramelized Onion and Gouda Stuffed Chicken image

Onion haters will turn into onion lovers when they try this easy-to-make stuffed chicken breast.

Provided by CountryGirlGourmet

Categories     Trusted Brands: Recipes and Tips     Borden Cheese

Time 1h15m

Yield 4

Number Of Ingredients 5

2 tablespoons butter
2 yellow onions, sliced
4 skinless, boneless chicken breast halves
4 Borden® Gouda Cheese Slices, or more as needed
1 (4.75 ounce) package seasoned coating mix for chicken

Steps:

  • Melt butter in a skillet over medium-low heat. Add onions and saute until golden brown, stirring frequently. Continue cooking over medium-low heat until onions turn deeper brown, 35 to 45 minutes. If they start to burn, reduce heat. When completely caramelized, remove skillet from heat.
  • Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
  • Cut a pocket into the side of each chicken breast. Evenly stuff pockets with 1 or 2 slices of Gouda cheese (depending on size of breast) and 1 tablespoon caramelized onions.
  • Place seasoned coating mix in a shallow dish. Evenly dip each chicken breast in coating mix and place on prepared baking sheet.
  • Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 421.4 calories, Carbohydrate 34.2 g, Cholesterol 94.9 mg, Fat 17 g, Fiber 1.9 g, Protein 32.3 g, SaturatedFat 7.5 g, Sodium 992.3 mg, Sugar 8.2 g

BACON WRAPPED SMOKED GOUDA STUFFED CHICKEN BREASTS



Bacon Wrapped Smoked Gouda Stuffed Chicken Breasts image

I found this recipe on another site when I was looking to use up some leftover smoked gouda. It's very flavorful, easy enough for weekenights yet perfect for a dinner party too.

Provided by sugaree

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless chicken breasts
4 slices bacon
3 -4 ounces smoked gouda cheese
1/4 teaspoon cayenne
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon pepper

Steps:

  • Combine, cayenne, garlic powder, paprika and pepper.
  • Flatten chicken breasts to approx 1/4" thickness.
  • Season both sides of chicken with the cayenne mixture.
  • Place small piece (s) of cheese on chicken and roll up, pressing firmly.
  • Wrap each stuffed breast with a bacon slice and then brown over medium heat until bacon just begins to crisp.
  • Bake in a 350 oven for 20 minutes.

STUFFED CHICKEN BREASTS WITH GOUDA AND SPINACH



Stuffed Chicken Breasts with Gouda and Spinach image

Stuffing chicken breasts is a beautiful way to dress up chicken. Not only do the stuffings add color, they are delicious as well!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 4

Number Of Ingredients 7

4 bone-in chicken breasts (1 1/4 lb)
1/2 cup shredded smoked Gouda or Swiss cheese (2 oz)
1/4 teaspoon ground nutmeg
1 package (10 oz) frozen chopped spinach, thawed, squeezed to drain
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons butter or margarine, melted

Steps:

  • Heat oven to 375°F. Grease 9-inch square pan. Remove bones from chicken breasts. Do not remove skin. Loosen skin from chicken breasts.
  • In medium bowl, mix cheese, nutmeg and spinach until well blended. Spread one-fourth of mixture evenly between meat and skin of each chicken breast. Smooth skin over breasts, tucking under loose areas. Place chicken, skin sides up, in pan. Sprinkle with salt and pepper; drizzle with butter.
  • Bake uncovered 45 to 55 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

Nutrition Facts : Calories 255, Carbohydrate 3 g, Cholesterol 85 mg, Fiber 1 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 550 mg

CHICKEN GOUDA TETRAZZINI



Chicken Gouda Tetrazzini image

Chicken, vermicelli pasta and mushrooms baked in a creamy Gouda cheese sauce - a hearty casserole dinner to share on Thanksgiving.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 12

12 oz uncooked vermicelli
1/2 cup butter
1/2 cup Gold Medal™ all-purpose flour
4 cups milk
1/2 cup dry white wine
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
8 oz Gouda cheese, shredded (2 cups)
4 cups chopped cooked chicken
1 package (8 oz) sliced fresh baby portabella mushrooms
2 oz thinly sliced prosciutto, cooked, crumbled

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.

Nutrition Facts : Calories 610, Carbohydrate 46 g, Fat 2 1/2, Fiber 2 g, Protein 42 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 780 mg

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