Italian Chicken and Fontina Soup Recipe

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.