Introduction to Italian Chicken and Autumn Veggie Soup
As the leaves begin to change and the air takes on a crisp bite, there's nothing quite like a warm bowl of homemade soup to comfort your soul. Italian Chicken and Autumn Veggie Soup is the perfect dish for young professionals looking to embrace the flavors of the season while keeping their busy schedules in check. Not only is it nourishing, but this cozy soup can also be a great way to unwind after a long day, as it fills your kitchen with mouthwatering aromas.
Why Homemade Soup is a Game Changer for Young Professionals
Making your own soup is a simple yet rewarding process. It allows you to incorporate fresh veggies that add both taste and nutrition, while also controlling the ingredients—ideal for those mindful of their health. Did you know that a 2016 study found that home-cooked meals often include less sodium and calories compared to restaurant offerings? This is particularly important for those of you balancing work, social life, and wellness.
Plus, soup is incredibly versatile! You can whip up a big batch and freeze individual portions for later, ensuring you always have a hearty meal on hand for those hectic weeknights. Whether you're a master chef or just getting started, this Italian Chicken and Autumn Veggie Soup is a delightfully straightforward recipe that will have friends and family asking for seconds. Ready to create something delicious? Let’s dive in!
Ingredients for Italian Chicken and Autumn Veggie Soup
Essential ingredients for a hearty soup
When preparing your Italian Chicken and Autumn Veggie Soup, you'll want to gather some comforting staples that bring warmth and flavor to your dish:
- 2 skin-on, bone-in split chicken breasts
- Olive oil
- Salt & black pepper
- 3 whole heads of garlic
- 1 tablespoon unsalted butter
- Fresh vegetables: 1 onion, 2 finely diced carrots, 2 finely diced parsnips, and 2 ribs of finely diced celery
- 2 cups cubed butternut squash
- 2 teaspoons Italian seasoning and a pinch of red pepper flakes
- 1 (6-ounce) can of tomato paste
- 4½ cups chicken stock
- 2 cups chopped kale
- Fresh herbs: ¼ cup basil and 1 tablespoon chopped parsley
These flavors blend beautifully to create a hearty, nutritious base.
Optional ingredients to enhance flavor
Looking to elevate your soup even further? Consider including these optional ingredients:
- A small piece of parmesan rind for added depth
- 16 ounces of gnocchi to make it heartier
- Freshly-grated parmigiano-reggiano for garnish
These additions can take your Italian Chicken and Autumn Veggie Soup to the next level. You can find more about these ingredients and their benefits at The Cozy Apron. Happy cooking!
Preparing Italian Chicken and Autumn Veggie Soup
Making Italian Chicken and Autumn Veggie Soup is a delightful way to embrace cozy, comforting flavors as the weather cools. Let’s dive right into the simple yet satisfying process that’ll warm your kitchen and your heart.
Gather the Ingredients
The first step in crafting this hearty soup is to gather your ingredients. You’ll need:
- 2 skin-on and bone-in split chicken breasts
- Olive oil
- Salt and black pepper
- 3 whole heads of garlic
- 1 tablespoon unsalted butter
- 1 finely diced onion
- 2 diced carrots, peeled
- 2 diced parsnips, peeled
- 2 ribs of finely diced celery
- 2 cups cubed butternut squash
- 2 teaspoons Italian seasoning
- A pinch of red pepper flakes
- 1 (6 ounce) can tomato paste
- 4 ½ cups chicken stock
- Optional: A small piece of parmesan rind, 16 ounces of gnocchi, 2 cups chopped kale, and herbs like basil and parsley.
Having everything prepped and organized will make the cooking process smoother. If you haven't used fresh herbs before, consider checking out this helpful guide to maximize their potential!
Roast the Chicken and Garlic
Next, preheat your oven to 400°F (205°C). Line a baking sheet with foil and place the chicken breasts on it. Drizzle with olive oil and season with salt and pepper. For the garlic, cut the tops off of each head, drizzle with oil as well, and wrap them in foil to roast alongside the chicken. Roast everything for 45-50 minutes, allowing those aromas to fill your kitchen. Once done, let them cool before shredding the chicken and squeezing the roasted garlic into a paste.
Sauté the Vegetables
Grab a medium-large soup pot and drizzle in some olive oil along with a tablespoon of butter over medium heat. Toss in the finely diced onion, allowing it to sweat for about 3-4 minutes until it's translucent. Add the roasted garlic paste, followed by the diced carrots, parsnips, celery, and butternut squash. Stir in the Italian seasoning and red pepper flakes to infuse those flavors nicely.
Combine and Simmer
Mix in the tomato paste and let the vegetables cook together for another couple of minutes before adding in the chicken stock and, if you have it, the parmesan rind. Bring it to a vigorous simmer, then reduce the heat, cover it, and let it gently simmer for about 20-22 minutes.
Finish with Chicken and Herbs
Once the veggies are tender, stir in the chopped kale and allow it to wilt for a few minutes. Finally, add the shredded chicken, fresh basil, and parsley. Taste for seasoning, adjusting salt and pepper if needed. This warm bowl of Italian Chicken and Autumn Veggie Soup is packed with robust flavors and a variety of textures—perfect for an autumn evening.
So, gather your ingredients, and get ready to enjoy this inviting dish with a side of crusty bread!
Variations on Italian Chicken and Autumn Veggie Soup
Adding Different Vegetables for Seasonal Flair
Feel free to get creative with your Italian Chicken and Autumn Veggie Soup! Each season brings a bounty of fresh veggies just waiting to shine. In the fall, think about adding sweet potatoes, brussels sprouts, or even root vegetables like turnips. Come winter, try hearty greens like Swiss chard or add in snow peas for a pop of color. The flexibility of this recipe makes it perfect for adapting to whatever's fresh and available.
Experimenting with Proteins
While the star of this soup is undoubtedly chicken, don't hesitate to shake things up! Substitute with turkey or chicken ham for a lighter touch. If you're in the mood for something different, lean beef also works wonderfully. For a plant-based option, consider adding cannellini beans or chickpeas for extra protein. The versatility assures your soup remains a cozy meal, no matter the protein choice! For more tips on seasonal cooking, check out Eating Well’s seasonal produce guide.
Cooking tips and notes for Italian Chicken and Autumn Veggie Soup
How to ensure full flavor
To achieve a deeply flavorful Italian Chicken and Autumn Veggie Soup, be generous with your seasonings. Incorporate fresh herbs like basil and parsley at the end for a vibrant finish. Don't forget to roast the garlic until it's sweet and caramelized; this step adds a rich depth to the broth. For an added umami punch, consider tossing in a piece of parmesan rind while simmering the soup. It’s a simple trick that really elevates the flavor!
Storage tips for leftovers
If you find yourself with leftover soup, store it in airtight containers in the fridge for up to 4 days. For longer storage, keep it in the freezer for up to 3 months, making sure to leave some space in the container for expansion. When reheating, add a splash of broth or water to loosen it up and revive that delicious texture. Enjoy your comforting bowl of Italian Chicken and Autumn Veggie Soup again and again!
Serving Suggestions for Italian Chicken and Autumn Veggie Soup
Pairing with Bread or Salad
Enhance your Italian Chicken and Autumn Veggie Soup experience by serving it alongside a crusty baguette or buttery garlic bread. These comforting sides are perfect for sopping up the savory broth. Alternatively, a fresh, vibrant salad, perhaps with arugula and cherry tomatoes drizzled with balsamic vinaigrette, can add a refreshing contrast to the rich flavors of the soup. The balance of hearty and light will keep your meal satisfying but not overwhelming.
Presentation Ideas
To make your Italian Chicken and Autumn Veggie Soup truly Instagram-worthy, consider using rustic bowls for a cozy, homey look. Garnish each serving with a sprinkle of freshly-grated parmesan and a few basil leaves for a pop of color. A slice of lemon on the side can add a lovely zing when squeezed over the soup. For a touch of warmth, serve with a plaid napkin and wooden utensils to complement the autumn theme.
For more delightful pairing ideas, you can also check our favorite soup pairings.
Time Breakdown for Italian Chicken and Autumn Veggie Soup
Preparation Time
This savory Italian Chicken and Autumn Veggie Soup takes about 30 minutes to prepare. Take your time to chop those vibrant vegetables and gather your ingredients, as this groundwork is essential for a hearty, flavorful soup.
Cooking Time
Once you're ready, the cooking process will take roughly 1 hour and 15 minutes. This includes roasting that delicious chicken and garlic, simmering the veggies until tender, and creating a delightful blend of flavors.
Total Time
In total, expect around 1 hour and 45 minutes from prep to table. It’s a wonderful way to spend an afternoon, and the aroma will have your kitchen smelling like an Italian eatery. As a bonus, feel free to enjoy a glass of sparkling water or herbal tea while you cook!
Nutritional Facts for Italian Chicken and Autumn Veggie Soup
Calories per Serving
Each serving of this delightful Italian Chicken and Autumn Veggie Soup contains approximately 487 calories. Ideal for those looking to enjoy a wholesome meal without the calorie overload!
Key Nutrients
This comforting soup not only warms your soul but also nourishes your body with key nutrients, including:
- Protein: Thanks to the chicken, each serving offers a solid protein boost, essential for muscle repair and growth.
- Vitamins and Minerals: Packed with butternut squash, kale, and various roots like carrots and parsnips, the soup is rich in vitamins A and C, as well as essential minerals like potassium.
- Fiber: The variety of vegetables contributes to the fiber content, promoting digestive health and keeping you feeling full longer.
For a deeper dive into the health benefits of vegetables and protein, check out Harvard Health to see why they’re vital in our diet. Enjoy this nutrient-dense soup on a cozy evening—your body will thank you!
FAQ about Italian Chicken and Autumn Veggie Soup
Can I make this soup ahead of time?
Absolutely! The Italian Chicken and Autumn Veggie Soup tastes even better the day after you make it, as the flavors have more time to meld together. You can prepare the soup, let it cool, and store it in an airtight container in the fridge for up to 3 days. Just remember to reheat it gently on the stove.
What can I substitute if I’m allergic to certain ingredients?
If you have allergies or dietary restrictions, feel free to modify the recipe. For example, if you’re allergic to chicken, you might opt for turkey, or even a plant-based protein. For veggies, seasonal alternatives like sweet potatoes or zucchini work beautifully.
How do I store and reheat leftovers?
Store leftover Italian Chicken and Autumn Veggie Soup in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stovetop over medium heat until warmed through. If the soup thickens, add a splash of chicken stock or water to adjust the consistency.
For more tips on meal prep, check out this article on portion storage.
Conclusion on Italian Chicken and Autumn Veggie Soup
In summary, the Italian Chicken and Autumn Veggie Soup is not just any soup; it's a hearty embrace on a chilly day. With its rich flavors and nutritious ingredients, this dish is perfect for sharing with family or savoring alone. Enjoy the warmth and comfort it brings to your table!
For the full recipe, visit The Cozy Apron.
Italian Chicken and Autumn Veggie Soup
Equipment
- Oven
- Baking Sheet
- pot
Ingredients
- 2 pieces skin-on and bone-in split chicken breasts
- tablespoon olive oil
- teaspoon salt
- teaspoon 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 butternut squash cubed or diced
- 2 teaspoons Italian seasoning
- a pinch red pepper flakes
- 1 6 ounce can tomato paste
- 4.5 cups chicken stock
- 1 small piece parmesan rind optional
- 16 ounces gnocchi optional
- 2 cups kale chopped
- ¼ cup fresh basil leaves julienned
- 1 tablespoon flat-leaf parsley chopped
- freshly-grated parmigiano-reggiano for garnish
Instructions
- Gather and prep all ingredients according to the ingredient list to have ready and organized for use.
- Preheat oven to 400°, and line a baking sheet with foil.
- Place the split chicken breasts on the baking sheet, drizzle with a little oil, and sprinkle with salt and pepper.
- Cut the tops off of the heads of garlic, drizzle each head with oil, plus a pinch of salt and pepper, wrap each in foil, and place on the baking sheet next to the chicken.
- Roast the chicken and garlic for 45 to 50 minutes, then allow to cool until handled.
- Shred the cooled chicken and set it aside; squeeze the roasted garlic from its paper and make it into a paste.
- Place a medium-large soup pot over medium heat, drizzle in oil and butter. Once melted, add in the onion and sweat for about 3 to 4 minutes until translucent.
- Add the roasted garlic paste to the onion and stir to combine.
- Add the diced carrots, parsnips, celery, and butternut squash, then incorporate with Italian seasoning, salt, pepper, and red pepper flakes.
- Stir in the tomato paste and allow to cook with the vegetables for 1 to 2 minutes.
- Add in the chicken stock and stir, followed by the parmesan rind if using. Bring to a vigorous simmer, reduce heat, cover, and simmer for about 20 to 22 minutes until veggies are tender.
- Prepare gnocchi according to package instructions if using, then set aside and keep warm.
- Once the soup has simmered, turn off the heat, remove the parmesan rind if used, and stir in the kale allowing it to wilt.
- Finish by adding the shredded chicken, basil, and parsley. Check for additional salt/pepper if needed.
- Serve by adding about ¼ cup of cooked gnocchi to a bowl, ladle soup over top, and garnish with grated parmesan if desired.
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