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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."
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50 m servings 403 cals
Original recipe yields 4 servings

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  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.
  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.
  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.
  4. Whisk milk into the Dutch oven. Add fontina cheese in batches, whisking until each batch is melted. Stir in chicken chunks.

Nutrition Facts

Per Serving: 403 calories; 23.2 g fat; 10 g carbohydrates; 36.7 g protein; 118 mg cholesterol; 1829 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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A quick and tasty soup! This smelled delicious while it was cooking and I love the addition of the fresh rosemary. I used 3 chicken breasts because they were large. TIP: reserve, strain and sea...