Preparation

• Gather and prep all ingredients according to the list.
• Preheat oven to 400°, and line a baking sheet with foil.
• Place the split chicken breasts on the baking sheet, drizzle with oil, salt, and pepper.
• Cut the tops off of the heads of garlic, drizzle with oil, plus salt and pepper, and wrap in foil. Place on the baking sheet next to chicken.
• Roast the chicken and garlic for 45 to 50 minutes and allow to cool.
• Shred the chicken, squeeze roasted garlic from skins, and make into a paste.
• In a pot, drizzle in oil and butter, add onion, and sweat for 3 to 4 minutes until translucent.
• Add the roasted garlic paste to the onion and stir to combine.
• Add diced carrots, parsnips, celery, and butternut squash; add Italian seasoning, salt, black pepper, and red pepper flakes, and stir.
• Add tomato paste, mix, and cook with vegetables for 1 to 2 minutes.
• Add chicken stock and parmesan rind, bring to a simmer, reduce heat, cover and simmer for 20 to 22 minutes until veggies are tender.
• Prepare gnocchi according to package instructions if using, and keep warm.
• Once soup has simmered, add kale and stir to incorporate, allowing it to wilt.
• Finish by adding shredded chicken, basil, and parsley, checking for additional seasoning.
• Serve by adding gnocchi to bowls, ladle soup over top, garnish with grated parmesan if desired, and serve with warm bread.