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.



Recipe Summary

20 mins
20 mins
10 mins
50 mins
4 servings


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


Instructions Checklist
  • 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.

Nutrition Facts

403 calories; protein 36.7g 73% DV; carbohydrates 10g 3% DV; fat 23.2g 36% DV; cholesterol 117.8mg 39% DV; sodium 1829.4mg 73% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0
Rating: 4 stars
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