Italian Chicken And Fontina Soup Recipes

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ITALIAN CHICKEN SOUP



Italian Chicken Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
1 pound ditalini pasta (a very short macaroni-type pasta)
2 tablespoons olive oil
1 fryer chicken, cut into pieces
8 cups low-sodium chicken broth
2 green bell peppers, diced
2 stalks celery, diced
2 fresh jalapenos, diced
1 medium onion, diced
1/2 teaspoon dried oregano
One 28-ounce can diced tomatoes
2 cups heavy cream
Parmesan shavings, for serving
Crusty Italian bread, for serving

Steps:

  • Bring a large pot of water to a boil and add salt. Cook the pasta in the boiling water according to the package directions; do not overcook. Drain and rinse in cold water to cool. Toss in 1 tablespoon of the olive oil and set aside.
  • Put the chicken pieces in a large pot or Dutch oven and cover in the chicken broth. Bring to a boil, lower to a simmer and cook, covered, for 45 to 50 minutes.
  • Remove the chicken pieces from the pot, shred the meat and set aside. Discard the bones and skin. Skim the fat from the stock, then strain the stock and set aside.
  • In a new pot, add the remaining 1 tablespoon olive oil and saute the bell peppers, celery, jalapenos, onion and oregano over medium heat until the vegetables are tender and golden brown, about 10 minutes. Add the tomatoes with their liquid and the reserved chicken stock and shredded chicken. Bring to a boil, then reduce to a simmer. Add the cooked pasta and cream and stir to combine. Turn off the heat.
  • Serve with lots of Parmesan on the top--the more the better--and crusty Italian bread is good too.

ITALIAN CHICKEN AND FONTINA SOUP



Italian Chicken and Fontina Soup image

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.

Provided by pc

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 10

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
½ cup milk
1 ½ cups grated fontina cheese

Steps:

  • 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 : Calories 403.2 calories, Carbohydrate 10 g, Cholesterol 117.8 mg, Fat 23.2 g, Fiber 0.6 g, Protein 36.7 g, SaturatedFat 9.8 g, Sodium 1829.4 mg, Sugar 4.7 g

ONION SOUP WITH FONTINA AND THYME



Onion Soup with Fontina and Thyme image

Provided by Giada De Laurentiis

Categories     appetizer

Time 39m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons olive oil
2 large Vidalia onions, sliced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves
4 cups beef broth
4 slices ciabatta bread, cubed
4 ounces sliced fontina cheese
Special equipment: 4 (1 1/2-cup) ovenproof ramekins

Steps:

  • In a medium, heavy saucepan, heat the olive oil over medium heat. Add the onions, salt, and pepper. Cook, stirring occasionally, until the onions are tender, about 10 minutes. Add the thyme and broth. Simmer, uncovered, until the onions are soft, about 15 minutes.
  • Divide the soup between the 4 ovenproof ramekins. Divide the cubed bread among the ramekins. Top each with slices of fontina cheese. Place under the broiler, until the cheese is golden and bubbly, about 4 minutes. Serve immediately.

FONTINA ROLLED CHICKEN



Fontina Rolled Chicken image

Good food has a way of transporting you to faraway places. My chicken with fontina and cream cheese is like a blissful trip to Italy. -Tammy Rex, New Tripoli, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 13

4 ounces cream cheese, softened
1 cup shredded fontina cheese
5 bacon strips, cooked and crumbled
4 green onions, chopped
1/4 cup chopped fresh Italian parsley
1/4 cup julienned oil-packed sun-dried tomatoes, drained, chopped and patted dry
1/2 teaspoon salt, divided
3/4 teaspoon pepper, divided
1 large egg
1-1/2 cups panko bread crumbs
1 teaspoon paprika
4 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil

Steps:

  • Preheat oven to 375°. In a bowl, mix the first six ingredients; stir in 1/4 teaspoon each salt and pepper. In a shallow bowl, whisk egg and the remaining salt and pepper. In another shallow bowl, toss bread crumbs with paprika., Carefully pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread cheese mixture over chicken. Roll up chicken from a short side; secure with toothpicks., Dip chicken in egg, then coat with crumbs. Place in a foil-lined 15x10x1-in. baking pan, seam side down. Drizzle tops with oil., Bake, uncovered, 30-35 minutes or until golden brown and chicken is no longer pink. Let stand 5 minutes; discard toothpicks before serving.

Nutrition Facts : Calories 561 calories, Fat 32g fat (14g saturated fat), Cholesterol 213mg cholesterol, Sodium 962mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 2g fiber), Protein 51g protein.

FONTINA CHICKEN & PASTA BAKE



Fontina Chicken & Pasta Bake image

Eat it tonight, or freeze it for later. This cheesy casserole is still awesome months after you make it. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 12

1 package (16 ounces) uncooked spiral pasta
4 teaspoons olive oil, divided
2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes
1/2 pound sliced fresh mushrooms
4 garlic cloves, minced
3 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1-1/2 cups chicken broth
1-1/2 cups shredded fontina cheese, divided
4 teaspoons minced fresh oregano or 1-1/4 teaspoons dried oregano
1/2 teaspoon pepper
2 packages (6 ounces each) fresh baby spinach, coarsely chopped
2 medium tomatoes, chopped

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions for al dente., Meanwhile, heat 3 teaspoons oil in a Dutch oven over medium-high heat. Add chicken in batches; cook and stir 3-5 minutes or until no longer pink. Remove from pan., In same pan, add mushrooms to remaining oil; cook and stir over medium-high heat 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in soup, broth, 1 cup cheese, oregano and pepper. Add spinach and tomatoes; return chicken to pan., Drain pasta; add to soup mixture and toss to combine. Divide between 2 greased 8-in. square baking dishes. Sprinkle with remaining cheese. Bake, covered, 15-20 minutes or until heated through. Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casseroles with foil; bake as directed, increasing baking time to 1-1/4 hours or until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 601 calories, Fat 22g fat (8g saturated fat), Cholesterol 105mg cholesterol, Sodium 1362mg sodium, Carbohydrate 56g carbohydrate (5g sugars, Fiber 6g fiber), Protein 42g protein.

CHICKEN BREAST WITH PROSCIUTTO AND FONTINA CHEESE



Chicken Breast With Prosciutto and Fontina Cheese image

I viewed the making of this chicken dish on Lidia's Italian Kitchen. It turned out as delicious as it looked and it's easy to make. It's a little time consuming, but well worth the wait. The fontina and proscuitto parma can be found in any supermarket or Italian specialty store. You will need an oven-safe 9 inch skillet.

Provided by ChefSully

Categories     Chicken Breast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

6 boneless chicken breasts, with skins on
6 slices Fontina cheese
6 slices prosciutto di Parma
8 ounces tomato sauce (bottled or store bought)
2 tablespoons all-purpose flour
1/4 cup olive oil

Steps:

  • With a mallet, gently pound each chicken breast between waxed paper.
  • The breasts should be one inch thick.
  • Preheat oven to 350 degrees.
  • Place one slice of proscuitto on top of each chicken breast.
  • With the back of your knife, tap the proscuitto lightly on the chicken breast.
  • This will make the proscuitto adhere to the chicken.
  • Preheat your 9" skillet with the oil until it becomes hot, not smokey.
  • Turn heat to medium/high.
  • Lay each piece of chicken, proscuitto side down, into the oiled pan.
  • Turn the heat down to medium.
  • Let it be.
  • Moving the chicken around will cause it to become tough.
  • Cook for 3- 4 minutes or until golden brown on one side.
  • Gently turn the chicken pieces over and continue to cook.
  • While the chicken is browning, add the tomato sauce to the pan.
  • Continue to cook the chicken in the tomato sauce for another 3- 4 minutes.
  • Sprinkle the flour into the tomato sauce.
  • The sauce will begin to thicken.
  • Once this side is golden brown, lay one slice of fontina cheese on top of each chicken breast.
  • Place the skillet into the preheated oven and cook for another 15 minutes.
  • Remove from oven, plate and serve with pasta, rice or lentils.
  • Serve with crusty Italian bread.

Nutrition Facts : Calories 459.2, Fat 31.2, SaturatedFat 10.5, Cholesterol 125.3, Sodium 515.2, Carbohydrate 5.2, Fiber 0.6, Sugar 2.1, Protein 38.2

CHICKEN BREASTS WITH FONTINA AND PROSCIUTTO



Chicken Breasts with Fontina and Prosciutto image

Provided by Bon Appétit Test Kitchen

Categories     Cheese     Chicken     Quick & Easy     Dinner     Fall     Winter     Family Reunion     Prosciutto     Party     Fontina     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup coarsely grated Fontina cheese
1/3 cup (packed) soft garlic-herb cheese (such as Boursin)
1/3 cup (packed) chopped prosciutto
2 tablespoons chopped fresh basil
4 large boneless chicken breast halves with skin
2 tablespoons chilled butter, divided
3/4 cup low-salt chicken broth
1/2 cup dry Marsala

Steps:

  • Preheat oven to 300°F. Combine cheeses, prosciutto, and basil in small bowl. Season stuffing with freshly ground black pepper.
  • Run fingers under skin of chicken breasts to loosen. Spread stuffing under skin. Sprinkle chicken with salt and pepper.
  • Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add chicken, skin side down, and cook until brown, about 3 minutes per side. Reduce heat to medium, cover, and cook until chicken is cooked through, turning once, about 10 minutes. Transfer to rimmed baking sheet; place in oven to keep warm. Add broth and marsala to skillet; bring to boil and cook until sauce is reduced to scant 1/2 cup, scraping up browned bits, 3 to 4 minutes. Remove from heat; whisk in 1 tablespoon butter. Season sauce to taste with salt and pepper. Place chicken on plates. Add any juices from baking sheet to sauce. Spoon sauce over chicken and serve.

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