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

Ingredients


1 - 2 skin-on and bone-in split chicken breasts

2 - Canola oil

3 - Salt

4 - Black pepper

5 - 3 heads garlic

6 - 1 tablespoon unsalted butter

7 - 1 onion, finely diced

8 - 2 carrots, peeled and finely diced

9 - 2 parsnips, peeled and finely diced

10 - 2 ribs celery, finely diced

11 - 2 cups butternut squash, peeled and diced into small, bite-size cubes

12 - 2 teaspoons Italian seasoning

13 - Pinch red pepper flakes

14 - 1 (6 ounce) can tomato paste

15 - 4 – 4 ½ cups hot chicken stock

16 - Small piece of Parmesan rind, optional (*see note below)

17 - 2 cups Tuscan kale, chopped into small pieces

18 - ¼ cup fresh basil leaves, julienned

19 - 1 tablespoon chopped flat-leaf parsley

20 - Gnocchi, cooked according to package instructions, and held warm with a bit of oil drizzled in (GF use GF Gnocchi)

21 - Grated fresh Parmesan, for garnish

22 - Warm rustic bread, on the side


Instructions


1 - Preparation:


2 - -Preheat oven to 400°, and line a baking sheet with foil.


3 - -Place the split chicken breasts on the baking sheet, and drizzle them with a little oil, and a couple of good pinches of salt and pepper.


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 softened.


8 - -To the onion add the roasted garlic “paste”, and stir it in to combine.


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 the bottom), or until the veggies are tender.


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 seasoning at this point to see if any additional salt/pepper is needed).


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.