Chicken Soup with Gouda
Indulge in the creamy comfort of Chicken Soup with Gouda, a hearty and flavorful twist on the classic chicken soup. This recipe combines tender, shredded chicken, perfectly sautéed vegetables, and the smoky richness of melted Gouda cheese, all enveloped in a velvety broth infused with dried thyme and a touch of heavy cream. It's a one-pot marvel that starts with golden-seared chicken breasts and ends with a luxurious, cheese-infused finish. Perfectly balanced with a hint of garlic and garnished with fresh parsley, this soup is a warm embrace on chilly evenings. Serve it with crusty bread for dunking, and enjoy a soul-soothing meal that's both comforting and richly indulgent. Ideal for cozy family dinners or when you're craving something truly special, this Gouda-rich chicken soup is guaranteed to satisfy.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 2 large, sliced Carrots
- 2 sliced Celery stalks
- 6 cups Chicken broth
- 2 leaves Bay leaves
- 1 teaspoon Dried thyme
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 1 cup Heavy cream
- 1.5 cups Smoked Gouda, shredded
- 2 tablespoons, chopped Fresh parsley (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts lightly with salt and pepper, then sear them in the pot for 3-4 minutes per side until lightly golden. Remove and set aside.
In the same pot, add the diced onion, minced garlic, carrots, and celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften and are fragrant.
Add the chicken broth, bay leaves, dried thyme, salt, and black pepper. Bring the mixture to a gentle boil.
Return the chicken breasts to the pot. Lower the heat, cover, and simmer for 20 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
Reduce the heat to low and stir in the heavy cream. Allow it to warm through, but do not let it boil.
Gradually add the shredded smoked Gouda, stirring constantly until the cheese is fully melted and the soup becomes creamy.
Taste and adjust seasonings, if necessary. Discard the bay leaves before serving.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 1745 mg | 76% | |
| Total Carbohydrate | 10.3 g | 4% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 4.5 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 380 mg | 29% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 796 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
