Italian Harvest Chicken & Autumn Veggie Soup – A cozy, rustic bowl filled with fall vegetables and Tuscan-inspired flavor

🎉 Introduction

Italian Harvest Chicken & Autumn Veggie Soup is the perfect meal for crisp fall days — warm, rustic, aromatic, and loaded with wholesome seasonal vegetables. Tender chicken simmers with fragrant garlic, herbs, tomatoes, and a hearty blend of autumn produce like butternut squash, carrots, potatoes, and kale.

The result is a nourishing, feel-good soup that tastes like something simmered in a countryside Italian kitchen. It’s cozy without being heavy, vibrant without being complicated, and absolutely packed with flavor and nutrition. Perfect for weeknight dinners, meal prep, or a comforting bowl on chilly afternoons.

🧰 Equipment Needed

• Large pot or Dutch oven
• Wooden spoon
• Cutting board & knife
• Measuring cups & spoons
• Ladle

🛒 Ingredients

Soup Base

• 1 tablespoon olive oil
• 1½ pounds boneless skinless chicken breasts or thighs
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 1 cup butternut squash cubes
• 1 medium potato, diced
• 1 zucchini, chopped
• 1 (14.5 oz) can diced tomatoes
• 6 cups chicken broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon paprika
• 1 bay leaf
• Salt & black pepper to taste

Add-Ins & Finishing Touches

• 2 cups chopped kale or spinach
• Juice of ½ lemon
• ¼ cup grated parmesan cheese
• Fresh parsley or basil, chopped

Optional

• Crushed red pepper for heat
• White beans for added protein
• Cooked pasta (small shapes)

👩‍🍳 Directions

Step 1: Sauté aromatics

Heat olive oil in a Dutch oven over medium heat.
Add onion, carrots, and celery. Cook 5–6 minutes until softened.
Add garlic and cook 1 minute until fragrant.

Step 2: Add chicken & vegetables

Place chicken breasts (or thighs) directly into the pot.
Add squash, potatoes, zucchini, and diced tomatoes.
Stir in basil, oregano, thyme, paprika, salt, and pepper.

Step 3: Add broth & simmer

Pour in chicken broth and add the bay leaf.
Bring to a boil, then lower heat and simmer 20–25 minutes until chicken is cooked and vegetables are tender.

Step 4: Shred the chicken

Remove chicken, shred it with two forks, and return it to the pot.

Step 5: Add greens & brighten

Stir in kale or spinach and cook 2–3 more minutes until wilted.
Add lemon juice and parmesan. Taste and adjust seasoning.

Step 6: Serve

Ladle into bowls, top with fresh herbs, and enjoy the cozy autumn comfort.

🍽️ Servings & Timing

• Serves: 6
• Prep Time: 10–12 minutes
• Cook Time: 25–30 minutes
• Total Time: ~40 minutes

🧊 Storage & Reheating

• Refrigerate up to 4 days in an airtight container. ❄️
• Freeze up to 2 months (add greens fresh when reheating).
• Reheat gently on the stove; add extra broth if it thickens.

🥄 Variations

• Tuscan White Bean Version
  Add a can of cannellini beans before simmering.
• Creamy Autumn Soup
  Stir in ½ cup cream or coconut milk at the end.
• Spicy Italian Chicken Soup
  Add crushed red pepper or Calabrian chili paste.
• Autumn Root Veggie Blend
  Add parsnips, sweet potatoes, or turnips.
• Pasta Twist
  Add 1 cup cooked ditalini or farfalle at the end.

❓ 10 FAQs

1. Can I use rotisserie chicken?
   Yes — add it during the last 5 minutes.
2. Can I swap the veggies?
   Absolutely — this recipe is flexible.
3. Can I use frozen veggies?
   Yes — add them during the last 10–12 minutes.
4. Can I make it in a slow cooker?
   Yes — cook on LOW 6–7 hours or HIGH 3–4 hours.
5. Can I blend part of the soup?
   Yes — blend 1 cup to make it creamier.
6. What type of potato is best?
   Yukon gold or russet both work well.
7. Can I make it vegetarian?
   Yes — replace chicken with beans and use vegetable broth.
8. Can I use kale instead of spinach?
   Yes — kale holds up beautifully.
9. Does lemon make a difference?
   Yes — it brightens and enhances the autumn vegetable flavors.
10. Can I add pasta?
    Yes — just cook it separately to avoid mushiness.

🏁 Conclusion

Italian Harvest Chicken & Autumn Veggie Soup brings warm Tuscan comfort and fall flavor together in one deeply nourishing bowl. With tender chicken, hearty vegetables, aromatic herbs, and a splash of lemon, it’s both rustic and refreshing — the kind of soup that satisfies without weighing you down. Whether for weeknight dinners or cozy weekends, this comforting bowl is sure to become a seasonal staple.

Italian Harvest Chicken & Autumn Veggie Soup – A cozy, rustic bowl filled with fall vegetables and Tuscan-inspired flavor

Italian Harvest Chicken & Autumn Veggie Soup is the perfect meal for crisp fall days — warm, rustic, aromatic, and loaded with wholesome seasonal vegetables. Tender chicken simmers with fragrant garlic, herbs, tomatoes, and a hearty blend of autumn produce like butternut squash, carrots, potatoes, and kale. The result is a nourishing, feel-good soup that tastes like something simmered in a countryside Italian kitchen. It’s cozy without being heavy, vibrant without being complicated, and absolutely packed with flavor and nutrition. Perfect for weeknight dinners, meal prep, or a comforting bowl on chilly afternoons.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Servings: 6 Servings

Ingredients Equipment Method Notes

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Ingredients

  

Soup Base

• 1 tablespoon olive oil
• 1½ pounds boneless skinless chicken breasts or thighs
• 1 medium onion diced
• 3 cloves garlic minced
• 2 medium carrots sliced
• 2 celery stalks chopped
• 1 cup butternut squash cubes
• 1 medium potato diced
• 1 zucchini chopped
• 1 14.5 oz can diced tomatoes
• 6 cups chicken broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon paprika
• 1 bay leaf
• Salt & black pepper to taste
• Add-Ins & Finishing Touches
• 2 cups chopped kale or spinach
• Juice of ½ lemon
• ¼ cup grated parmesan cheese
• Fresh parsley or basil chopped

Optional

• Crushed red pepper for heat
• White beans for added protein
• Cooked pasta small shapes

Get Our Best App for Daily Great Recipes 🍽️

Discover warm, delicious, home-style meals — fresh recipes added every day inside Jacky’s Kitchen.

Coming Soon

Equipment

• Large pot or Dutch oven
• Wooden spoon
• Cutting board & knife
• Measuring cups & spoons
• Ladle

Method

 

Step 1: Sauté aromatics

1. Heat olive oil in a Dutch oven over medium heat.
2. Add onion, carrots, and celery. Cook 5–6 minutes until softened.
3. Add garlic and cook 1 minute until fragrant.

Step 2: Add chicken & vegetables

1. Place chicken breasts (or thighs) directly into the pot.
2. Add squash, potatoes, zucchini, and diced tomatoes.
3. Stir in basil, oregano, thyme, paprika, salt, and pepper.

Step 3: Add broth & simmer

1. Pour in chicken broth and add the bay leaf.
2. Bring to a boil, then lower heat and simmer 20–25 minutes until chicken is cooked and vegetables are tender.

Step 4: Shred the chicken

1. Remove chicken, shred it with two forks, and return it to the pot.

Step 5: Add greens & brighten

1. Stir in kale or spinach and cook 2–3 more minutes until wilted.
2. Add lemon juice and parmesan. Taste and adjust seasoning.

Step 6: Serve

1. Ladle into bowls, top with fresh herbs, and enjoy the cozy autumn comfort.

Notes

🧊 Storage & Reheating

Refrigerate up to 4 days in an airtight container. ❄️

Freeze up to 2 months (add greens fresh when reheating).

Reheat gently on the stove; add extra broth if it thickens.

🥄 Variations

Tuscan White Bean Version
Add a can of cannellini beans before simmering.

Creamy Autumn Soup
Stir in ½ cup cream or coconut milk at the end.

Spicy Italian Chicken Soup
Add crushed red pepper or Calabrian chili paste.

Autumn Root Veggie Blend
Add parsnips, sweet potatoes, or turnips.

Pasta Twist
Add 1 cup cooked ditalini or farfalle at the end.

❓ 10 FAQs

Can I use rotisserie chicken?
Yes — add it during the last 5 minutes.

Can I swap the veggies?
Absolutely — this recipe is flexible.

Can I use frozen veggies?
Yes — add them during the last 10–12 minutes.

Can I make it in a slow cooker?
Yes — cook on LOW 6–7 hours or HIGH 3–4 hours.

Can I blend part of the soup?
Yes — blend 1 cup to make it creamier.

What type of potato is best?
Yukon gold or russet both work well.

Can I make it vegetarian?
Yes — replace chicken with beans and use vegetable broth.

Can I use kale instead of spinach?
Yes — kale holds up beautifully.

Does lemon make a difference?
Yes — it brightens and enhances the autumn vegetable flavors.

Can I add pasta?
Yes — just cook it separately to avoid mushiness.

🏁 Conclusion

Italian Harvest Chicken & Autumn Veggie Soup brings warm Tuscan comfort and fall flavor together in one deeply nourishing bowl. With tender chicken, hearty vegetables, aromatic herbs, and a splash of lemon, it’s both rustic and refreshing — the kind of soup that satisfies without weighing you down. Whether for weeknight dinners or cozy weekends, this comforting bowl is sure to become a seasonal staple.