Hearty Italian Chicken and Autumn Veggie Soup

thecozyapron.com

Melissa

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 to 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

(*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.)

Directions at thecozyapron.com

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