Italian Chicken and Autumn Veggie Soup Made Easy and Delicious
This savory Italian chicken and autumn veggie soup is filled with tender chicken, roasted garlic, butternut squash, kale, tomatoes, and basil!
- Prep Time: 30 minutes
- Cook Time: 1 hour, 15 minutes
- Total Time: 1 hour, 45 minutes
- Yield: Serves 4
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
- 2 skin-on and bone-in split chicken breasts
- Olive oil
- Salt
- Black pepper
- 3 whole heads garlic
- 1 tablespoon unsalted butter
- 1 onion, finely diced
- 2 carrots, peeled and finely diced
- 2 parsnips, peeled and finely diced
- 2 ribs celery, finely diced
- 2 cups cubed or diced butternut squash
- 2 teaspoons Italian seasoning
- Pinch red pepper flakes
- 1 (6 ounce) can tomato paste
- 4 ½ 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
Instructions
1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
2. Preheat oven to 400°, and line a baking sheet with foil.
3. Place the split chicken breasts on the baking sheet, and drizzle them with a little oil, and a couple of good pinches of salt and pepper.
4. Cut the tops off of the heads of garlic, drizzle each head with a little oil, plus a pinch of salt and pepper, and wrap each in foil. Place on the baking sheet next to the chicken.
5. Roast the chicken and garlic for 45 to 50 minutes, then allow both to cool until they can be handled.
6. Shred the chicken and set it aside. Squeeze the roasted garlic from the papers, mash into a paste, and set aside.
7. In a large soup pot over medium heat, add 2 to 3 tablespoons olive oil and the butter. Once melted, add the onion and cook for 3 to 4 minutes until translucent.
8. Add the roasted garlic paste and stir to combine.
9. Add diced carrots, parsnips, celery, and butternut squash. Stir in Italian seasoning, salt, pepper, and red pepper flakes.
10. Add tomato paste, stir to incorporate, and cook for 1 to 2 minutes.
11. Pour in the chicken stock and stir. Add parmesan rind if using. Bring to a simmer, reduce heat, cover, and cook for 20 to 22 minutes until veggies are tender.
12. While soup simmers, prepare gnocchi according to package directions (if using) and keep warm.
13. Once the soup is ready, remove parmesan rind if used. Add kale and stir until wilted.
14. Add shredded chicken, basil, and parsley. Taste and adjust seasoning as needed.
15. To serve, place gnocchi in a bowl and ladle soup over top. Garnish with grated parmesan and serve with warm bread.
Notes
Gnocchi is optional, but adds a comforting, hearty touch.
Roasted garlic adds deep flavor—don’t skip it!
This soup stores well in the fridge for up to 4 days.
Freeze without gnocchi for up to 3 months and add fresh when reheating.