Italian Chicken and Autumn Veggie Soup Made Easy and Delicious

Italian Chicken and Autumn Veggie Soup is the kind of dish that feels like wrapping yourself in a cozy blanket on a chilly fall evening. Imagine tender chicken, roasted garlic, butternut squash, kale, and just enough basil to make your kitchen smell like an Italian grandmother stopped by. It’s hearty, soul-soothing, and just complicated enough to make you feel like a rockstar cook without keeping you chained to the stove all night. Whether you’re cooking for your family, hosting friends, or just treating yourself, this Italian chicken and autumn veggie soup will quickly earn a permanent spot in your seasonal rotation.

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What is Italian Chicken and Autumn Veggie Soup?

Italian Chicken and Autumn Veggie Soup is a rustic, flavor-packed one-pot wonder that brings together roasted chicken, caramelized garlic, and hearty fall vegetables. Butternut squash adds natural sweetness, kale provides a touch of earthiness, and the tomato base ties it all together with a rich, savory depth. Optional gnocchi makes it extra comforting—like a little Italian hug in a bowl. Think of it as part chicken soup, part harvest stew, with a big spoonful of Tuscan flair. Perfect for chilly evenings, it’s filling yet wholesome, and every spoonful tastes like fall in Italy.

Reasons to Try Italian Chicken and Autumn Veggie Soup

This soup is more than dinner—it’s comfort food that actually makes you feel good. First, it’s packed with protein, fiber, and vitamins (thank you, kale and butternut squash). Second, it’s versatile: toss in gnocchi for a heartier meal, or keep it light without. Third, it makes fantastic leftovers, so you’re basically cooking once and eating twice (or three times). And let’s not forget: roasted garlic. That mellow, sweet richness takes this soup from ordinary to unforgettable. So if you’ve been craving a bowl of warmth that balances cozy indulgence with nourishing ingredients, Italian Chicken and Autumn Veggie Soup checks every box.

Ingredients Needed to Make Italian Chicken and Autumn Veggie Soup

When you’re pulling together a pot of Italian Chicken and Autumn Veggie Soup, the magic really comes from using fresh, seasonal produce and a few pantry staples. Every ingredient plays a role in building those comforting fall flavors. Here’s a closer look at what you’ll need:

• Split chicken breasts (2, bone-in and skin-on): Roasting chicken with the skin on keeps the meat tender and adds rich flavor to the broth once shredded. You can also use rotisserie chicken for a shortcut, but roasted chicken is the heart of this soup.
• Olive oil (drizzle): A kitchen staple that helps roast the chicken and garlic to golden perfection while also starting the base of the soup.
• Salt and black pepper (to taste): Essential seasonings that balance all the earthy and sweet autumn vegetables.
• Garlic (3 whole heads): Don’t be intimidated—roasted garlic melts into the broth, giving the soup a mellow sweetness instead of a sharp bite. It’s a must for true Italian-inspired flavor.
• Unsalted butter (1 tablespoon): Paired with olive oil, it gives the soup base a silky texture.
• Onion (1 finely diced): A classic soup starter that adds depth and a little sweetness.
• Carrots (2, peeled and diced): These bring natural sweetness and color, making every spoonful heartier.
• Parsnips (2, peeled and diced): A slightly nutty, earthy cousin to carrots that balances the sweetness of the squash.
• Celery (2 ribs, diced): Adds crunch and aromatic flavor to round out the veggie trio.
• Butternut squash (2 cups, cubed): The signature fall vegetable in this dish, it creates a naturally creamy texture and a subtle sweetness that defines this recipe.
• Italian seasoning (2 teaspoons): A blend of dried herbs like oregano, basil, and thyme that infuses the soup with Tuscan flair.
• Red pepper flakes (pinch): Optional, but a little heat wakes up the flavors and balances the richness.
• Tomato paste (6-ounce can): A concentrated tomato punch that makes the broth savory and bold.
• Chicken stock (4 ½ cups): Use homemade if you can, but a good-quality store-bought stock will still make the soup flavorful.
• Parmesan rind (small piece, optional): Adding a rind while simmering gives the broth a subtle cheesy richness. It’s a little Italian kitchen trick worth trying.
• Gnocchi (16-ounce package, optional): These pillowy potato dumplings turn your soup into a full meal. If you love pasta-based soups, this will remind you of our cozy Italian Pastina Soup that’s also perfect for cold weather.
• Kale (2 cups, chopped): A hearty leafy green that softens into the broth while adding nutrition and color.
• Fresh basil leaves (¼ cup, julienned): Stirred in at the end for a burst of freshness.
• Flat-leaf parsley (1 tablespoon, chopped): Brightens the final flavors.
• Parmigiano-Reggiano (for garnish): Grated over the top for that irresistible salty, nutty finish.

Each of these ingredients layers into the broth, creating a warm, nourishing bowl of Italian Chicken and Autumn Veggie Soup that celebrates everything we love about fall cooking.

Instructions to Make Italian Chicken and Autumn Veggie Soup

Cooking Italian Chicken and Autumn Veggie Soup is all about layering flavors so that every spoonful tastes like comfort. Here’s the full step-by-step process with extra detail to help you feel confident in your kitchen.

Step 1: Roast the Chicken and Garlic

Preheat your oven to 400°F. Place the split chicken breasts on a foil-lined baking sheet. Drizzle with olive oil and season generously with salt and black pepper. For the garlic, cut the tops off the whole heads, drizzle with olive oil, sprinkle with a little salt and pepper, and wrap each head in foil. Place them alongside the chicken on the baking sheet. Roast everything for 45–50 minutes until the chicken skin is golden and the garlic feels soft to the touch.
Why this matters: Roasting instead of boiling creates a deep, caramelized flavor base that makes this soup unforgettable.

Step 2: Shred and Mash

Let the chicken and garlic cool until they’re easy to handle. Shred the chicken into bite-sized pieces, discarding skin and bones. For the garlic, gently squeeze the soft cloves from their papery skins and mash them into a smooth paste with a fork. Set both aside—you’ll add them later to enrich the broth.

Step 3: Build the Soup Base

Place a large soup pot on medium heat. Add a couple of tablespoons of olive oil plus a tablespoon of butter. Once melted, add the diced onion and cook until translucent, about 3–4 minutes. Stir in the roasted garlic paste and breathe in that amazing aroma—it’s the foundation of your Italian Chicken and Autumn Veggie Soup.

Step 4: Add the Autumn Vegetables

Mix in the carrots, parsnips, celery, and butternut squash. Sprinkle in Italian seasoning, a pinch of red pepper flakes, salt, and pepper. Stir well to coat the vegetables in the fragrant garlic-onion base. Let them cook for 5–6 minutes, stirring occasionally, until they begin to soften and release their sweetness.

Step 5: Enrich with Tomato Paste

Stir in the tomato paste and let it cook for 1–2 minutes. This step caramelizes the tomato, turning it from sharp to sweet and savory. It gives your soup a bold, rustic Italian flavor.

Step 6: Simmer the Broth

Pour in the chicken stock and drop in a parmesan rind if you have one—it will melt slowly, giving the broth an irresistible richness. Bring the mixture to a vigorous simmer, then lower the heat, cover with a lid, and let it gently simmer for about 20–22 minutes. Stir occasionally as the vegetables soften and flavors mingle.

Step 7: Cook the Gnocchi (Optional)

If you’re adding gnocchi, prepare them separately according to package instructions. This prevents them from getting too soft in the soup. Keep them warm until serving. For another hearty pasta-style soup option, check out our Tiktok Lasagna Soup—a reader favorite that’s just as cozy.

Step 8: Add the Greens and Chicken

Once the vegetables are tender, remove the parmesan rind if used. Stir in the chopped kale, letting it wilt into the hot broth for 2–3 minutes. Then add the shredded roasted chicken back into the pot along with fresh basil and parsley. Taste and adjust seasoning with extra salt and pepper if needed.

Step 9: Serve and Garnish

To serve, add a scoop of cooked gnocchi (if using) into each bowl, then ladle the hot soup over the top. Finish with freshly grated Parmigiano-Reggiano and serve alongside warm crusty bread. Every bite of Italian Chicken and Autumn Veggie Soup should feel like a warm embrace on a crisp fall night.

What to Serve with Italian Chicken and Autumn Veggie Soup

This soup is hearty enough to stand alone, but pairing it with the right sides makes it shine even brighter. A slice of warm crusty Italian bread or a simple garlic focaccia is perfect for soaking up the broth. A fresh green salad with balsamic vinaigrette balances the richness. For a more indulgent dinner, serve with a glass of red wine (Chianti or Montepulciano pairs beautifully). And if you’re cooking for a crowd, consider finishing with a cozy dessert like this Pumpkin French Toast Casserole to keep the autumn vibes rolling.

Key Tips for Making Italian Chicken and Autumn Veggie Soup

Roast the garlic and chicken together—this step adds incredible flavor you can’t get by just boiling. Use the parmesan rind if you have one; it melts into the broth, giving it an authentic Italian richness. If you’re short on time, you can use rotisserie chicken, but roasting fresh chicken gives the soup a deeper, savory punch. When adding kale, don’t overcook—it should stay vibrant and slightly tender, not mushy. And here’s a little trick: if you like a thicker broth, mash a few pieces of cooked squash right into the soup. It creates a naturally creamy base without any cream.

Storage and Reheating Tips for Italian Chicken and Autumn Veggie Soup

Store leftover soup (without gnocchi) in an airtight container in the fridge for up to 4 days. Gnocchi tends to get mushy if stored in liquid, so keep it separate and add fresh when reheating. This soup also freezes beautifully—just leave out the kale and add it fresh when reheating. To reheat, warm gently on the stovetop over medium-low until hot. If reheating from frozen, thaw overnight in the fridge first. Add a splash of chicken stock if the broth thickens too much. Always finish with fresh parmesan for that just-made taste.

FAQs

Can I make this in a slow cooker?
Yes! Roast the chicken and garlic first, then transfer everything to the slow cooker and simmer on low for 6–7 hours.

What can I use instead of butternut squash?
Sweet potatoes are a great substitute and bring similar sweetness.

Do I have to use gnocchi?
Nope! You can swap in small pasta shapes or just leave it out for a lighter bowl.

Is this soup freezer-friendly?
Absolutely—just leave out the kale until reheating.

Can I make it vegetarian?
Yes, skip the chicken, use veggie stock, and add chickpeas for protein.

Final Thoughts

If fall had a flavor, it would taste like Italian Chicken and Autumn Veggie Soup. It’s cozy, nourishing, and just the right mix of rustic and refined. Whether you serve it on a weeknight or at a weekend gathering, this soup will keep everyone at the table warm, full, and happy. And honestly, isn’t that what good cooking is all about?

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