Hearty Italian Chicken and Autumn Veggie Soup with Roasted Garlic and Tomato Broth over Gnocchi

• Meat

  • 2 skin-on and bone-in split Chicken breasts

• Produce

  • 1/4 cup Basil, fresh leaves
  • 2 cups Butternut squash
  • 2 Carrots
  • 2 Celery, ribs
  • 1 tbsp Flat-leaf parsley
  • 3 heads Garlic
  • 1 Onion
  • 2 Parsnips
  • 2 cups Tuscan kale

• Canned Goods

  • 4 cups Chicken stock, hot
  • 1 (6 ounce can Tomato paste

• Baking & Spices

  • 1 Black pepper
  • 2 tsp Italian seasoning
  • 1 Pinch Red pepper flakes
  • 1 Salt

• Oils & Vinegars

  • 1 Canola oil

• Bread & Baked Goods

  • 1 Rustic bread

• Dairy

  • 1 tbsp Butter, unsalted
  • 1 Small piece Parmesan, rind
  • 1 Parmesan, grated fresh

Found on thecozyapron.com

Description

Ingredients

• 2 skin-on and bone-in split chicken breasts
• Canola oil
• Salt
• Black pepper
• 3 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 butternut squash, peeled and diced into small, bite-size cubes
• 2 teaspoons Italian seasoning
• Pinch red pepper flakes
• 1 (6 ounce) can tomato paste
• 4 – 4 ½ cups hot chicken stock
• Small piece of parmesan rind, optional (*see note below)
• 2 cups Tuscan kale, chopped into small pieces
• ¼ cup fresh basil leaves, julienned
• 1 tablespoon chopped flat-leaf parsley
• Gnocchi, cooked according to package instructions, and held warm with a bit of oil drizzled in
• Grated fresh parmesan, for garnish
• Warm rustic bread, on the side

Directions

• (*The parmesan rind gives the soup some extra flavor as it simmers; however, if you don’t have a piece of rind, you can omit it without a problem.)
• -Preheat oven to 400°, and line a baking sheet with foil.