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 Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 403 Calories

Ingredients

• ½ cup milk
• 1 tablespoon all-purpose flour
• 2 tablespoons olive oil
• 6 cups chicken broth
• 4 skinless, boneless chicken breasts
• 4 cloves garlic, finely chopped
• 1 shallot, finely chopped
• 6 sprigs fresh rosemary
• 1 small yellow onion, finely chopped
• 1 ½ cups grated Fontina cheese

Recipe 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.