Chicken Soup With Gouda

• 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

1. 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.
2. Add butternut squash, beans, chicken broth, salt and pepper.
3. Bring to a boil.
4. Reduce heat, cover and simmer for about 15-20 minutes.
5. Stir in the shredded gouda cheese and serve!

olive oil, onion, garlic, coriander, caraway seeds, chicken broth, butternut squash, chicken breasts, kidney beans, salt, white pepper, gouda cheese

Taken from www.food.com/recipe/chicken-soup-with-gouda-193764 (may not work)