Italian Chicken and Fontina Soup
Creamy, cheesy, Italian-y. Poaching the chicken breasts is easy, but any method of cooking is fine, including using leftovers! Serve hot, sprinkled with extra cheese if desired. So good with garlic bread.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 4skinless, boneless chicken breasts
- 2tablespoons olive oil
- 1small yellow onion, finely chopped
- 1shallot, finely chopped
- 4cloves garlic, finely chopped
- 1tablespoon all-purpose flour
- 6cups chicken broth
- 6sprigs fresh rosemary
- ½cup milk
- 1½ cups grated fontina cheese
Instructions
Step 1
Place chicken breasts in a large pot; cover with water. Bring to a boil; reduce heat and simmer until chicken is no longer pink in the center, 15 to 20 minutes. Drain and cool until easily handled, about 10 minutes. Cut into chunks.Step 2
Heat olive oil in a Dutch oven over medium heat. Add onion, shallot, and garlic; cook and stir until translucent and soft, but not browned, about 10 minutes. Stir in flour until combined.Step 3
Pour chicken broth into the Dutch oven. Add rosemary sprigs. Bring to a boil; reduce heat and simmer, covered, until flavors combine, about 20 minutes. Discard rosemary sprigs.Step 4
Whisk milk into the Dutch oven. Add fontina cheese in batches, whisking until each batch is melted. Stir in chicken chunks.