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Harvest Chicken Soup with Sweet Potato Gnocchi

This comforting Harvest Chicken Soup with Sweet Potato Gnocchi is perfect for chilly evenings, featuring tender chicken, hearty vegetables, and light gnocchi for a nourishing meal.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

Vegetables for Soup Base
  • 1 large onion (diced) Adds a subtle sweetness and aromatic base.
  • 3 ribs celery (diced) Crunchy and fresh, enhancing the soup's flavor.
  • 3 large carrots (diced) Sweet and colorful, they bring warmth to the dish.
  • 2 medium parsnips (peeled and diced) Earthy and slightly sweet, providing depth of flavor.
  • 6 cloves garlic (unpeeled) Roasted to tenderness, these add a delightful aroma and richness.
Main Ingredients
  • 1 whole bone-in skin-on chicken breast (about 1¾ pounds) The star of the show, offering protein and heartiness.
  • 8 cups chicken broth A flavorful base that ties all the ingredients together.
  • ½ pound kale (stemmed and torn or chopped into 1-inch pieces) A nutrient-rich green that adds texture and color.
  • ½ teaspoon minced fresh thyme (about 4 sprigs) Provides a fragrant herbaceous note.
  • 1 batch sweet potato gnocchi or spaghetti squash or sweet potato noodles Light, fluffy gnocchi adds an element of comfort.
  • 2 tablespoons pomegranate arils Crunchy and tart, they offer a pop of freshness and visual appeal.
Seasonings
  • 1 teaspoon salt (divided) Essential for enhancing all flavors.
  • to taste ground black pepper A dash to bring out the warmth in the soup.
  • 1 tablespoon extra-virgin olive oil A heart-healthy fat that enriches the soup.

Method
 

Preparation
  1. Preheat the oven to 425°F.
  2. In a large baking dish, toss together the diced onion, celery, carrots, parsnips, and garlic cloves. Drizzle with 1 tablespoon of olive oil and sprinkle with ½ teaspoon salt. Mix until evenly coated.
  3. Season the chicken breast with the remaining ½ teaspoon of salt and a few grinds of black pepper. Rub the leftover olive oil all over the chicken.
Cooking
  1. Place the seasoned chicken on top of the prepared vegetables and roast in the preheated oven for 40 to 45 minutes until the chicken reaches an internal temperature of 160°F and the vegetables are browned.
  2. Let the chicken cool in the fridge, then squeeze the roasted garlic out of their skins and mash them lightly with a fork.
  3. In a large pot, combine the roasted vegetables, chicken broth, kale, and thyme. Bring to a simmer and cook for about 10 minutes until the kale is tender.
  4. Shred or chop the cooled chicken into bite-sized pieces and add it to the soup, cooking for 1 to 2 minutes until heated through.
Serving
  1. Serve the soup alongside sweet potato gnocchi or noodles, garnished with pomegranate arils.

Notes

For an extra depth of flavor, consider roasting the garlic with the vegetables until golden. Customize your greens by substituting kale with spinach or Swiss chard. The soup gets better the longer it sits, making it great for meal prep.