Name: Italian Chicken and Autumn Veggie Soup
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: Italian
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

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

Cook Mode Prevent your screen from going dark

Instructions

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 45-50 minutes until the chicken is fully cooked.
Let the chicken cool, then shred the meat and set aside.
Squeeze the roasted garlic cloves from their skins and mash them into a paste.

Prepare the Soup:

In a large soup pot, heat 2-3 tbsp olive oil and butter over medium heat.
Add the onion and cook until translucent. Stir in the roasted garlic paste.
Add carrots, parsnips, celery, and butternut squash. Season with Italian seasoning, red pepper flakes, salt, and pepper.
Stir in the tomato paste and cook for 1-2 minutes.
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):

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

Finish the Soup:

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

Serve:

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