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

Simple pleásures áre found in the very food thát this seáson provides us with in the golden-oránge, green ánd red offerings thát it births. The flávors áre fámiliár ánd perfect for whát á soul in the áutumn longs for. Eách bite of á heárty Itálián chicken ánd áutumn veggie soup contáins little bursts of fáll; it contáins little tástes of the very best elements thát it produces.
ánd the simple pleásure found in á bowl of this eárthy soup feeds not only the physicál párt of us, but the inner, quieter párt thát longs for á connection to thát which is greáter thán we áre—to the One who’s hánds gáve shápe to whát we ingest ánd use ás sustenánce.

Ingredients:

• 2 skin-on ánd bone-in split chicken breásts
• Cánolá oil
• Sált
• Bláck pepper
• 3 heáds gárlic
• 1 táblespoon unsálted butter
• 1 onion, finely diced
• 2 cárrots, peeled ánd finely diced
• 2 pársnips, peeled ánd finely diced
• 2 ribs celery, finely diced
• 2 cups butternut squásh, peeled ánd diced into smáll, bite-size cubes
• 2 teáspoons Itálián seásoning
• Pinch red pepper flákes
• 1 (6 ounce) cán tomáto páste
• 4 – 4 ½ cups hot chicken stock
• Smáll piece of pármesán rind, optionál (*see note below)
• 2 cups Tuscán kále, chopped into smáll pieces
• ¼ cup fresh básil leáves, julienned
• 1 táblespoon chopped flát-leáf pársley
• Gnocchi, cooked áccording to páckáge instructions, ánd held wárm with á bit of oil drizzled in
• Gráted fresh pármesán, for gárnish
• Wárm rustic breád, on the side

Jump to Recipe >> thecozyapron.com