- 4 skinless, boneless chicken breasts
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 1 shallot, finely chopped
- 4 cloves garlic, finely chopped
- 1 tablespoon all-purpose flour
- 6 cups chicken broth
- 6 sprigs fresh rosemary
- 1/2 cup milk
- 1 1/2 cups grated fontina cheese
- 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.
- 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.
- 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.
- Whisk milk into the Dutch oven. Add fontina cheese in batches, whisking until each batch is melted. Stir in chicken chunks.
04/02/2018
recipepes.com
talian Chicken and Fontina Soup, recipe
PT15M
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455 calories
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