Italian Chicken and Autumn Veggie Soup

This savory Italian chicken and autumn veggie soup is filled with tender chicken, roasted garlic, butternut squash, kale, tomatoes and basil!

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Prep Time 30

Cook Time 1 15

Total Time 1 45

Course Soup

Cuisine Italian American

Servings servings

Calories 487 kcal

Equipment

baking sheet
medium-large soup pot
Foil

Ingredients

Chicken and Aromatics

2 pieces skin-on and bone-in split chicken breasts
2-3 tablespoons olive oil
to taste salt
to taste black pepper
3 whole heads garlic top cut off
1 tablespoon unsalted butter
1 piece onion finely diced
2 pieces carrots peeled and finely diced
2 pieces parsnips peeled and finely diced
2 ribs celery finely diced
2 cups cubed butternut squash
2 teaspoons Italian seasoning
a pinch red pepper flakes
1 6 ounce can tomato paste
4.5 cups chicken stock
1 small piece parmesan rind optional
16 ounces package gnocchi optional
2 cups chopped kale
¼ cup fresh basil leaves julienned
1 tablespoon chopped flat-leaf parsley
to taste freshly grated parmigiano-reggiano for garnish

Instructions

Preparation Steps

Gather and prep all ingredients according to the ingredient list.
Preheat oven to 400°F, and line a baking sheet with foil.
Place the chicken breasts on the baking sheet, drizzle with oil, salt, and pepper.
Cut the tops off the garlic heads, drizzle with oil, salt, and pepper, wrap in foil, and place on the baking sheet next to the chicken.
Roast the chicken and garlic for 45 to 50 minutes, allow to cool.
Shred the chicken and set aside; squeeze roasted garlic into a paste and set aside.
In a medium-large soup pot, heat oil and butter, then add onion and sweat for 3 to 4 minutes until translucent.
Add the roasted garlic paste to the onion and stir to combine.
Add diced carrots, parsnips, celery, and butternut squash; stir and season with Italian seasoning and red pepper flakes.
Stir in the tomato paste and cook for 1 to 2 minutes.
Add chicken stock and parmesan rind, bring to a vigorous simmer then reduce heat, cover, and simmer for 20 to 22 minutes.
Prepare gnocchi according to package instructions (if using).
After simmering, remove the parmesan rind, add kale and let wilt for a few minutes.
Finish the soup by adding shredded chicken, basil, and parsley; adjust seasoning as needed.
Serve with gnocchi, garnish with parmesan, and enjoy with warm bread.

Notes

Using bone-in and skin-on chicken breasts adds flavor. Roasted garlic enhances the soup's earthiness. Parmesan rind adds a subtle nuttiness, optional. Prepare gnocchi separately to maintain texture.

Nutrition

Serving: 1servingCalories: 487kcal

Keyword autumn soup, chicken soup, cozy soup, Italian Chicken and Autumn Veggie Soup, Italian Cuisine, soup

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