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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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

403 calories; 23.2 g total fat; 118 mg cholesterol; 1829 mg sodium. 10 g carbohydrates; 36.7 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 4 stars
09/26/2017
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 season the water that you used to poach the chicken breasts to use as some or all of the chicken broth. Next time I will use more flour and use heavy cream instead of milk. This wasn't really "creamy and cheesy" as noted in the description. It was rather thin but still very good! Read More
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/26/2017
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 season the water that you used to poach the chicken breasts to use as some or all of the chicken broth. Next time I will use more flour and use heavy cream instead of milk. This wasn't really "creamy and cheesy" as noted in the description. It was rather thin but still very good! Read More
Rating: 4 stars
09/26/2017
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 season the water that you used to poach the chicken breasts to use as some or all of the chicken broth. Next time I will use more flour and use heavy cream instead of milk. This wasn't really "creamy and cheesy" as noted in the description. It was rather thin but still very good! Read More