Name: Italian Chicken and Autumn Veggie Soup
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Ingredients: 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; 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 or diced butternut squash; 2 teaspoons Italian seasoning; pinch red pepper flakes; 1 can (6 ounces) tomato paste; 4.5 cups chicken stock; 1 small piece parmesan rind (optional); 1 package (16 ounces) gnocchi (optional); 2 cups chopped kale; 1/4 cup fresh basil leaves, julienned; 1 tablespoon chopped flat-leaf parsley; to taste freshly-grated parmigiano-reggiano (for garnish)

Introduction to Italian Chicken and Autumn Veggie Soup

If you're a busy professional juggling work and life, finding time to prepare healthy meals can often feel overwhelming. This is where homemade soup, like our Italian Chicken and Autumn Veggie Soup, truly shines. Not only is it a nutrient-dense option, but it’s incredibly easy to whip up in large batches and store for the week. In fact, research suggests that meal prepping can help save up to 2 hours a week in the kitchen!

Imagine arriving home after a long day, and all you need to do is heat up a warm bowl of comforting soup packed with seasonal veggies and lean protein. Plus, homemade soups are fantastic for managing portion control and reducing the temptation of last-minute takeout. By incorporating fresh ingredients, such as butternut squash and kale, you can infuse your meal with vitamins while enjoying rich flavors.

Cooking at home has also been linked to improved mental well-being. Taking just a bit of time to focus on preparing a meal can be a soothing and rewarding practice. So as the weather cools down, it’s the perfect time to dive into the cozy flavors of this delicious and hearty Italian Chicken and Autumn Veggie Soup. Ready to explore this comforting recipe? Let's get started!

Ingredients for Italian Chicken and Autumn Veggie Soup

Fresh ingredients you'll need for a flavorful dish

To create a rich and comforting Italian Chicken and Autumn Veggie Soup, start by gathering these fresh ingredients:

2 skin-on and bone-in split chicken breasts for optimal flavor
Olive oil for sautéing and roasting
Salt and black pepper for seasoning
3 heads of garlic, which will roast to perfection
1 finely diced onion to create a savory base
2 diced carrots and 2 diced parsnips to add sweetness and texture
2 ribs of finely diced celery for that classic soup crunch
2 cups of diced butternut squash for a touch of autumn warmth
2 teaspoons of Italian seasoning for herbaceous depth
4 ½ cups of chicken stock, forming the heart of the soup
Kale and fresh basil, rounding out the dish with nutrients and flavor

These ingredients will ensure each bowl is a warm hug in soup form.

Optional ingredients for added richness

To enhance your soup further, consider adding:

A small piece of parmesan rind for a subtle cheese flavor
16 ounces of gnocchi to give your soup a delightful heartiness

These optional ingredients are merely suggestions to elevate your Italian Chicken and Autumn Veggie Soup experience! For extra seasoning tips, check out The Spruce Eats. Add your personal touch to make this soup uniquely yours!

Step-by-Step Preparation of Italian Chicken and Autumn Veggie Soup

Gather and prep all ingredients

To kick off this delicious journey, start by gathering all your ingredients. Having everything ready before cooking makes the process smooth and enjoyable. Here’s what you’ll need:

2 skin-on, bone-in split chicken breasts
Olive oil
Salt and black pepper
3 whole heads of 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 butternut squash
2 teaspoons Italian seasoning
Pinch red pepper flakes
1 (6-ounce) can tomato paste
4 ½ cups chicken stock
Optional: Parmesan rind for extra flavor
Optional: 16-ounce package of gnocchi
2 cups chopped kale
¼ cup fresh basil leaves, julienned
1 tablespoon flat-leaf parsley, chopped
Freshly-grated parmigiano-reggiano for garnish

Once everything is prepped, you’ll feel ready to dive into making this cozy Italian Chicken and Autumn Veggie Soup.

Roast the chicken and garlic

The next step involves roasting the chicken and garlic to bring out their flavors. Preheat your oven to 400°F (200°C) and line a baking sheet with foil for easy clean-up.

Prepare the chicken: Place the split chicken breasts on the baking sheet. Drizzle them with olive oil and season generously with salt and black pepper.
Prep the garlic: Cut the tops off each garlic head, drizzle with oil, sprinkle with salt and pepper, and wrap them in foil. Place them alongside the chicken.
Roast: Bake everything for about 45 to 50 minutes. The chicken should be perfectly roasted, while the garlic becomes sweet and caramelized. Allow both to cool slightly, then shred the chicken and set it aside, and make a paste with the garlic cloves—so much flavor!

Sauté the vegetables

Using a medium-large soup pot over medium heat, drizzle in 2 to 3 tablespoons of olive oil along with 1 tablespoon of butter.

Sauté the onions: Add the diced onion and allow it to sweat for about 3 to 4 minutes until it’s translucent.
Add roasted garlic: Stir in the garlic paste you made earlier—this is where your soup really starts to shine.
Incorporate veggies: Toss in the carrots, parsnips, celery, and cubed butternut squash. Sprinkle with Italian seasoning, red pepper flakes, and additional salt and pepper to taste. Stir well and let the vegetables sauté for a few minutes.

Combine and simmer the soup

Next, it’s time to combine everything and let those flavors meld in your Italian Chicken and Autumn Veggie Soup.

Add tomatoes and stock: Stir in the tomato paste, allowing it to cook with the vegetables for a minute before adding the chicken stock. If you have it, toss in the Parmesan rind for extra richness.
Simmer: Bring your soup to a vigorous simmer, then cover and reduce to low heat. Let it simmer for about 20 to 22 minutes, stirring occasionally until the veggies are tender.

Finish with chicken and greens

Once your soup is ready, it’s time to put the finishing touches on this heartwarming dish.

Add the kale: When the soup is done simmering, turn off the heat and remove the Parmesan rind. Stir in the chopped kale and let it wilt into the hot soup for a few minutes.
Incorporate chicken and herbs: Finally, stir in the shredded chicken, along with fresh basil and parsley. Taste and adjust seasonings as needed.
Serve: If you’re using gnocchi, cook it per the package instructions and add a portion to each bowl before ladling in the soup. Don’t forget to garnish with freshly grated parmigiano-reggiano!

Enjoy a bowl of this comforting Italian Chicken and Autumn Veggie Soup with some warm bread on the side—perfect for a cozy evening at home.

Variations on Italian Chicken and Autumn Veggie Soup

Substitute ingredients for different flavors

Feel free to customize your Italian Chicken and Autumn Veggie Soup by experimenting with seasonal veggies! Swap in sweet potatoes for butternut squash, or toss in some green beans for a fresh crunch. Want to spice things up? Try adding a teaspoon of smoked paprika or swap in a splash of lemon juice for brightness. You could even use turkey bacon for a smoky flavor twist. The possibilities are endless!

Vegetarian version of the soup

If you’re looking to enjoy this dish without meat, transforming the Italian Chicken and Autumn Veggie Soup into a vegetarian delight is easy! Simply omit the chicken and replace the chicken stock with vegetable broth. Enhance the richness by adding lentils or chickpeas for a protein boost, and amp up the flavor with extra herbs like thyme or rosemary. This hearty version is perfect for a cozy autumn evening.

Cooking Tips and Notes for Italian Chicken and Autumn Veggie Soup

Best Ways to Enhance Flavor Profile

To really elevate your Italian Chicken and Autumn Veggie Soup, consider adding a splash of fresh lemon juice just before serving. This brightens up the dish and balances the savory flavors. Don't skip the roasted garlic; its sweet and nutty taste is essential! If available, using fresh herbs such as oregano and thyme can add another layer of freshness. Also, try adding a dollop of pesto for a delightful twist!

Storing and Reheating Tips

Leftover Italian Chicken and Autumn Veggie Soup can be stored in an airtight container in the fridge for up to three days. When reheating, add a splash of broth or water to maintain the soup’s consistency. If possible, reheat on the stovetop to retain the best flavor. If you've added gnocchi, consider preparing it fresh for each serving to avoid it absorbing all the broth during storage. More tips for soup storage can be found here.

Serving Suggestions for Italian Chicken and Autumn Veggie Soup

Pairing the soup with sides

When enjoying your Italian Chicken and Autumn Veggie Soup, it’s a great idea to consider sides that complement its flavors. A warm, crusty artisan bread or some garlic breadsticks are perfect for dipping into the soup. You can also serve a light mixed greens salad with a tangy vinaigrette to balance the hearty nature of the soup. Don’t forget to sprinkle some fresh herbs over your plate for an aromatic touch!

Creative serving ideas

For a unique twist, serve the Italian Chicken and Autumn Veggie Soup in hollowed-out pumpkins for an eye-catching presentation at gatherings. Alternatively, consider adding a sprinkle of croutons or toasted pine nuts on top for added texture. You can also personalize each bowl with a drizzle of balsamic glaze for a delicious finishing touch. Each of these ideas brings a delightful flair to your meal, encouraging everyone to gather around the table and savor every spoonful!

Time Breakdown for Italian Chicken and Autumn Veggie Soup

Preparation Time
Set aside about 30 minutes to prep your ingredients for the Italian Chicken and Autumn Veggie Soup. This includes peeling, dicing, and gathering all those vibrant veggies. Having everything ready will make the cooking process seamless!

Cooking Time
The cooking time for this heartwarming soup is approximately 1 hour and 15 minutes. You'll spend about 50 minutes roasting the chicken and garlic, followed by a cozy simmer of about 20 to 22 minutes with the vegetables.

Total Time
In total, expect around 1 hour and 45 minutes from start to finish. This includes both preparation and cooking time, giving you the perfect excuse to relax and enjoy the process of creating this delicious dish.

If you're looking for additional tips on choosing the best ingredients, you might find this article on seasonal vegetables helpful. Also, if you're curious about the benefits of homemade soups, check out this comprehensive guide on the nutritional advantages. Happy cooking!

Nutritional Facts for Italian Chicken and Autumn Veggie Soup

Calories per serving
This delicious Italian Chicken and Autumn Veggie Soup packs in approximately 487 calories per serving, making it a healthy choice without sacrificing flavor.

Key nutrients
Each serving is loaded with essential nutrients, including protein from the chicken, vitamins A and C from the butternut squash and kale, and fiber from the veggies. Plus, the inclusion of healthy fats from olive oil contributes to overall heart health.

Allergens to consider
When preparing the Italian Chicken and Autumn Veggie Soup, be mindful of common allergens such as gluten (if using gnocchi) and dairy (if adding cheese). Always check individual ingredients to accommodate dietary restrictions!

For more information on nutritional guidelines, consider checking out the USDA Food Composition Database or consult resources from the American Heart Association.

FAQ about Italian Chicken and Autumn Veggie Soup

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a fantastic alternative to breasts in this Italian Chicken and Autumn Veggie Soup. They are juicy and flavorful, making them a great choice for soups. Just roast them similarly to the breasts, and shred the meat into the soup for that added richness.

Is this soup freezer-friendly?

Yes, it is! This soup freezes well, making it a perfect meal prep option. Just let the soup cool completely before transferring it to an airtight container. It can be stored in the freezer for up to three months. When you're ready to enjoy it again, simply thaw in the refrigerator overnight and reheat on the stovetop.

What can I add for extra protein?

If you're looking for more protein in your Italian Chicken and Autumn Veggie Soup, consider adding cooked beans like cannellini or chickpeas, or even some Turkey Bacon for a smoky flavor. You can also incorporate quinoa or tofu for a plant-based protein boost. These additions not only enhance the nutritional value but also add delightful texture.

Feel free to ask more questions if you're unsure about anything else! Happy cooking!

Conclusion on Italian Chicken and Autumn Veggie Soup

In closing, the Italian Chicken and Autumn Veggie Soup is not only hearty and comforting but also brimming with nutritious ingredients. Ideal for fall, this recipe is a delightful way to warm up your evenings. Enjoy a bowl with crusty bread for a truly satisfying meal!