ITALIAN CHICKEN SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 14
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
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
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
Provided by Giada De Laurentiis
Categories appetizer
Time 39m
Yield 4 servings
Number Of Ingredients 9
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
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
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
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
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
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
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
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
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.
More about "italian chicken and fontina soup recipes"
CREAMY CHICKEN FLORENTINE SOUP RECIPE - WHOLESOME …
From wholesomeyum.com
CHICKEN VALDOSTANA (POLLO ALLA VALDOSTANA) - SIP AND …
From sipandfeast.com
CHICKEN AND HAM INVOLTINI RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
GRANDMA'S OLD FASHIONED ITALIAN CHICKEN SOUP
From whatscookinitalianstylecuisine.com
ITALIAN PUMPKIN AND KALE CHICKEN NOODLE SOUP WITH …
From halfbakedharvest.com
VENETIAN CHICKEN STUFFED WITH PROSCIUTTO AND FONTINA
From lifeinitaly.com
ITALIAN CHICKEN AND FONTINA SOUP - CHICKEN SOUP RECIPES
From worldrecipes.org
ITALIAN CHICKEN SOUP - CHEEKYKITCHEN
From cheekykitchen.com
20 BEST ITALIAN CHICKEN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
RECIPE: FONTINA-SMOTHERED CHICKEN WITH ZUCCHINI & MASHED …
From blueapron.com
CHICKEN FONTINA : 5 STEPS (WITH PICTURES) - INSTRUCTABLES
From instructables.com
ANCESTRAL INHERITANCE MENU ITALIAN CHICKEN AND FONTINA SOUP :: …
From madscribblerfiction.blogspot.com
ITALIAN CHICKEN AND FONTINA SOUP | CHICKEN CACCIATORE RECIPE, …
From pinterest.com
PASTINA SOUP RECIPE - SIMPLE ITALIAN CHICKEN SOUP - PASTINA
From christinascucina.com
ITALIAN CHICKEN AND FONTINA SOUP | RECIPE | ITALIAN CHICKEN, SOUP, …
From pinterest.ca
HOMEMADE AUTHENTIC ITALIAN CHICKEN SOUP - CHRISTINA'S …
From christinascucina.com
CHICKEN ROLL UPS WITH FONTINA CHEESE - ITALIAN NOTES
From italiannotes.com
CHICKEN FONTINA | CHICKEN BREASTS RECIPE | NO RECIPE REQUIRED
From noreciperequired.com
ITALIAN PUMPKIN AND KALE CHICKEN NOODLE SOUP WITH FONTINA TOAST ...
From pinterest.ca
ITALIAN CHICKEN AND FONTINA SOUP
From pinterest.com
ITALIAN GRANDMA GINA - OLD FASHIONED ITALIAN CHICKEN SOUP ...
From everybodylovesitalian.com
ITALIAN CHICKEN SOUP - THE PIONEER WOMAN
From thepioneerwoman.com
CHICKEN WITH FONTINA - EVERYBODYLOVESITALIAN.COM
From everybodylovesitalian.com
CHICKEN AND FONTINA CHEESE CASSEROLE - CIAO ITALIA
From ciaoitalia.com
ITALIAN CHICKEN SOUP - PASTINA - LA BELLA VITA CUCINA
From italianbellavita.com
LIDIA BASTIANICH'S ONION SOUP WITH FONTINA PASTICCIATA
From today.com
SOUP WITH BREAD AND FONTINA PASTICCIATA - LIDIA
From lidiasitaly.com
CHICKEN WITH SPINACH AND FONTINA CHEESE - CIAO ITALIA
From ciaoitalia.com
ITALIAN CHICKEN AND FONTINA SOUP | THE BEST RECIPES
From thebest4foodsrecipes.blogspot.com
ITALIAN CHICKEN AND FONTINA SOUP | RECIPESTY
From recipesty.com
ITALIAN CHICKEN SOUP RECIPE - GRANDMA'S CHICKEN SOUP - LIFE IN ITALY
From lifeinitaly.com
ITALIAN ONION SOUP WITH FONTINA AND THYME – GIADZY
From giadzy.com
ITALIAN INSPIRED FRENCH ONION SOUP WITH FONTINA AND MOZZARELLA
From xoxobella.com
20 AUTHENTIC ITALIAN SOUP RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
21 CLASSIC ITALIAN SOUP RECIPES - THE KITCHEN COMMUNITY
From thekitchencommunity.org
CHICKEN AND FONTINA PANINI RECIPE | SOUTHERN LIVING
From southernliving.com
EASY FONTINA CHICKEN AND TOMATO BASIL APPETIZERS - COOKING WITH …
From cookingwithlibby.com
ITALIAN CHICKEN PASTINA SOUP - BAKE IT WITH LOVE
From bakeitwithlove.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love