Hearty Italian Chicken & Autumn Veggie Soup with Roasted Garlic & Tomato Broth over Gnocchi with Gluten Free Substitutions

Hearty Italian Chicken & Autumn Veggie Soup with Roasted Garlic & Tomato Broth over Gnocchi with Gluten Free Substitutions

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 (GF use GF Gnocchi)
  • Grated fresh Parmesan, for garnish
  • Warm rustic bread, on the side

Directions

  1. Preparation:
  2. -Preheat oven to 400°, and line a baking sheet with foil.
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  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 head in a small piece of foil; place on the baking sheet next to the chicken.
  5. -Roast the chicken, along with the garlic, for 45 minutes; then allow both to cool until they can be handled.
  6. -Once they are cooled, shred the chicken, and set it aside; then, squeeze the roasted garlic from the papers, and using your knife or a fork, make the cloves into a paste; set the paste aside for a moment.
  7. -Place a medium-large pot over medium to medium-high heat, and drizzle in about 2-3 tablespoons of the oil, plus add in the tablespoon of butter; once melted together, add in the onion and allow it sweat for about 3-4 minutes, until translucent and soften
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  9. -Next, add in the diced carrots, parsnips, celery and butternut squash and stir to combine; add in the Italian seasoning, plus a pinch or two of salt and black pepper, and the red pepper flakes, and stir to incorporate.
  10. -Add in the tomato paste and stir, and allow it to cook with the vegetables for about 2-3 minutes, or until the “raw” flavor of it is cooked out of it.
  11. -Next, add in the chicken stock and stir, followed by the piece of Parmesan rind, if using; cover with a lid and simmer very gently on low for about 20-22 minutes, stirring occasionally (especially if you add the Parmesan rind so that it doesn’t stick to
  12. -Turn off the heat, and remove the Parmesan rind, if using; add in the kale and stir to incorporate it, and allow it wilt into the soup for a few minutes; then, finish the soup by adding in the shredded chicken, the basil and the parsley (also, check your
  13. -To serve, add about ¼ cup or so of cooked gnocchi to your bowl, and ladle some of the stew over top; garnish with some grated Parmesan, if desired, and serve with warm bread.