Italian Chicken and Autumn Veggie Soup: An Italian-American Seasonal Classic
This savory Italian chicken and autumn veggie soup is rich, comforting, and deeply flavorful. Made with roasted chicken, sweet butternut squash, tender kale, roasted garlic, tomatoes, and fresh herbs, this hearty Italian-American soup is perfect for cool-weather meals and cozy family dinners.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: Serves 4
- Category: Soup
- Method: Roasting, Simmering
- Cuisine: Italian-American
Ingredients
2 skin-on, 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 celery ribs, finely diced
2 cups butternut squash, diced
2 teaspoons Italian seasoning
Pinch red pepper flakes
1 (6-ounce) can tomato paste
4½ cups chicken stock
Small piece Parmesan rind (optional)
16 ounces gnocchi (optional)
2 cups chopped kale
¼ cup fresh basil, julienned
1 tablespoon fresh flat-leaf parsley, chopped
Freshly grated Parmigiano-Reggiano, for garnish
Instructions
1. Preheat the oven to 400°F and line a baking sheet with foil.
2. Place chicken breasts on the baking sheet, drizzle with olive oil, and season with salt and pepper.
3. Cut tops off garlic heads, drizzle with olive oil, season lightly, wrap in foil, and place beside chicken.
4. Roast chicken and garlic for 45–50 minutes, then cool slightly.
5. Shred the chicken and mash roasted garlic into a paste.
6. Heat olive oil and butter in a large soup pot over medium heat.
7. Add onion and sauté until translucent.
8. Stir in roasted garlic paste.
9. Add carrots, parsnips, celery, and butternut squash; season with Italian seasoning and red pepper flakes.
10. Stir in tomato paste and cook for 1–2 minutes.
11. Add chicken stock and Parmesan rind, bring to a simmer, cover, and cook 20–22 minutes.
12. Cook gnocchi separately according to package instructions if using.
13. Remove Parmesan rind, stir in kale until wilted.
14. Add shredded chicken, basil, and parsley; adjust seasoning.
15. Serve soup over gnocchi and garnish with Parmesan.
Notes
Gnocchi is optional and can be replaced with pasta or rice.
Store leftovers in an airtight container for up to 3 days.
Add extra broth when reheating, as soup thickens over time.
Nutrition
- Serving Size: 1 bowl
- Calories: 487
- Sugar: 9g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 95mg