Italian Chicken and Autumn Veggie Soup

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Why You’ll Love This Recipe

  • Rich Flavor: The combination of roasted garlic, fresh herbs, and a variety of vegetables creates a deeply savory and satisfying taste.
  • Nutritious Ingredients: Packed with vitamins and minerals from the assortment of autumn vegetables and lean protein from the chicken.
  • Comforting: Ideal for chilly days, this warm and hearty soup provides a sense of coziness and well-being.
  • Versatile: Can be served over gnocchi or with crusty bread to make it a more substantial meal.

Ingredients

  • 2 skin-on, bone-in split chicken breasts
  • Olive oil
  • Salt
  • Black pepper
  • 3 whole heads of garlic
  • 1 tablespoon unsalted butter
  • 1 onion, finely diced
  • 2 carrots, peeled and finely diced
  • 2 parsnips, peeled and finely diced
  • 2 celery ribs, finely diced
  • 2 cups cubed butternut squash
  • 2 teaspoons Italian seasoning
  • Pinch of red pepper flakes
  • 1 (6-ounce) can tomato paste
  • 4½ cups chicken stock
  • Small piece of Parmesan rind (optional)
  • 16-ounce package gnocchi (optional)
  • 2 cups chopped kale
  • ¼ cup fresh basil leaves, julienned
  • 1 tablespoon chopped flat-leaf parsley
  • Freshly grated Parmigiano-Reggiano, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Roast the Chicken and Garlic:
    • Preheat oven to 400°F (200°C).
    • Place the chicken breasts on a baking sheet, drizzle with olive oil, and season with salt and black pepper.
    • Cut the tops off the garlic heads, drizzle with olive oil, season with salt and pepper, and wrap each in foil. Place them on the baking sheet with the chicken.
    • Roast for 45 to 50 minutes.
    • Once done, let them cool. Shred the chicken meat and set aside. Squeeze the roasted garlic cloves out of their skins and mash into a paste.
  2. Prepare the Soup:
    • In a large soup pot, heat 2 to 3 tablespoons of olive oil and the butter over medium heat.
    • Add the diced onion and cook until translucent.
    • Stir in the roasted garlic paste.
    • Add the carrots, parsnips, celery, and butternut squash. Season with Italian seasoning, red pepper flakes, salt, and black pepper.
    • Stir in the tomato paste and cook for 1 to 2 minutes.
    • Pour in the chicken stock and add the Parmesan rind if using. Bring to a simmer, then reduce heat, cover, and let it gently simmer for about 20 minutes, or until the vegetables are tender.
  3. Cook the Gnocchi (Optional):
    • While the soup simmers, cook the gnocchi according to package instructions. Drain and set aside.
  4. Finish the Soup:
    • Once the vegetables are tender, remove the Parmesan rind.
    • Add the chopped kale and let it wilt.
    • Stir in the shredded chicken, basil, and parsley. Adjust seasoning as needed.
  5. Serve:
    • Place a portion of cooked gnocchi in each bowl (if using), ladle the hot soup over the gnocchi, and garnish with freshly grated Parmigiano-Reggiano. Serve with warm, crusty bread on the side.

Servings and Timing

  • Servings: This recipe yields approximately 4 servings.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 45 minutes

Variations

  • Protein Alternatives: Substitute the chicken with turkey or Italian sausage for a different flavor profile.
  • Vegetable Additions: Incorporate other seasonal vegetables like sweet potatoes, zucchini, or bell peppers.
  • Grain Options: Instead of gnocchi, serve the soup over cooked rice, quinoa, or small pasta shapes.
  • Herb Substitutions: Use other fresh herbs such as rosemary, thyme, or oregano to suit your taste preferences.

Storage/Reheating

  • Storage: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
  • Freezing: For longer storage, freeze the soup (without gnocchi) in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
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Italian Chicken and Autumn Veggie Soup

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  • Author: Isabella
  • Total Time: 1 hour 45 minutes
  • Yield: 4 servings
  • Diet: Gluten Free
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Description

This Italian Chicken and Autumn Veggie Soup is a hearty, nutritious, and flavorful dish perfect for fall. Made with roasted chicken, butternut squash, kale, and parsnips, this soup is rich in vitamins and protein. The deep flavors of roasted garlic, fresh herbs, and a hint of spice make it an ultimate comfort food for chilly days. Serve it with gnocchi or crusty bread for a satisfying meal.

Ingredients

  • 2 skin-on, bone-in split chicken breasts
  • Olive oil
  • Salt and black pepper
  • 3 whole heads of garlic
  • 1 tbsp unsalted butter
  • 1 onion, finely diced
  • 2 carrots, peeled and finely diced
  • 2 parsnips, peeled and finely diced
  • 2 celery ribs, finely diced
  • 2 cups cubed butternut squash
  • 2 tsp Italian seasoning
  • Pinch of red pepper flakes
  • 1 (6-ounce) can tomato paste
  • 4½ cups chicken stock
  • Small piece of Parmesan rind (optional)
  • 16-ounce package gnocchi (optional)
  • 2 cups chopped kale
  • ¼ cup fresh basil leaves, julienned
  • 1 tbsp chopped flat-leaf parsley
  • Freshly grated Parmigiano-Reggiano, for garnish

Instructions

Roast the Chicken and Garlic:

  1. Preheat oven to 400°F (200°C).
  2. Place the chicken breasts on a baking sheet, drizzle with olive oil, and season with salt and black pepper.
  3. Cut the tops off the garlic heads, drizzle with olive oil, season with salt and pepper, and wrap each in foil. Place them on the baking sheet with the chicken.
  4. Roast for 45-50 minutes until the chicken is fully cooked.
  5. Let the chicken cool, then shred the meat and set aside.
  6. Squeeze the roasted garlic cloves from their skins and mash them into a paste.

Prepare the Soup:

  1. In a large soup pot, heat 2-3 tbsp olive oil and butter over medium heat.
  2. Add the onion and cook until translucent. Stir in the roasted garlic paste.
  3. Add carrots, parsnips, celery, and butternut squash. Season with Italian seasoning, red pepper flakes, salt, and pepper.
  4. Stir in the tomato paste and cook for 1-2 minutes.
  5. Pour in the chicken stock and add the Parmesan rind (if using). Bring to a simmer, cover, and let cook for 20 minutes until vegetables are tender.

Cook the Gnocchi (Optional):

  1. While the soup simmers, cook the gnocchi according to package instructions. Drain and set aside.

Finish the Soup:

  1. Remove the Parmesan rind from the soup.
  2. Add chopped kale and let it wilt.
  3. Stir in shredded chicken, basil, and parsley. Adjust seasoning as needed.

Serve:

  1. If using gnocchi, place a portion in each bowl, ladle the hot soup over it, and garnish with freshly grated Parmigiano-Reggiano. Serve with warm, crusty bread.

Notes

  • Protein Swap: Try turkey or Italian sausage instead of chicken.
  • Extra Vegetables: Add zucchini, sweet potatoes, or bell peppers.
  • Grain Options: Serve over quinoa, rice, or pasta instead of gnocchi.
  • Herb Substitutions: Use rosemary, thyme, or oregano for a different twist.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Soup
  • Method: Stovetop & Roasting
  • Cuisine: Italian

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