Tuscan Chicken Soup with Prosciutto and Parmesan
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Tuscan Chicken Soup with Prosciutto and Parmesan is the ultimate feel good comfort food recipe for fall and winter. Cook it on the stovetop or throw everything into your slow cooker and spend all day dreaming of dinner. You will LOVE this!
Let's sit down together to a big bowl of this Tuscan chicken soup, butter up some bread, and share stories and laughter.
I've made this Tuscan chicken soup to be a little like chicken noodle soup, only so much better. It's a super easy recipe that you basically throw into your crock pot, walk away and enjoy your day, then come home to dinner. It's the best.
Cooking the bone-in chicken thighs in the soup basically lets you make chicken stock at the same time you're making soup. It's a deliciously brilliant and easy way to max the flavor of your soup with the least amount of effort. Big time win!
Speaking of flavor, this soup has it. Let me count the ways:
♡ Prosciutto: crisped in a frying pan and salty and delicious.
♡ Parmesan: cheesy salty flavor.
♡ Chicken stock: homemade and so tasty.
These three things wrap themselves around each bite so all you'll hear is a bunch of “Ummmms” and “Yummms” around the dinner table.
Once the crock pot has worked its magic and turned everything into chicken soup, you're going to add some white beans, spinach, and a little squeeze of lemon and work your own magic and turn it into Tuscan chicken soup.
Then you'll quick pan-fry some chunks of bread in Italian spices to turn them into croutons and call it dinner.
Salute!
Easy Chicken Soup Recipes:
- Curried Chicken Cauliflower Rice Soup
- The Best Crockpot Thai Chicken Soup
- The Best Chicken Tortilla Soup
- Keto & Paleo Creamy Tuscan Chicken
Tuscan Chicken Soup Recipe
Ingredients
The Soup
- 1 tablespoon olive oil
- 4 slices prosciutto (cut into small pieces)
- 2 medium carrots (diced)
- 1 medium onion (minced)
- 4 cloves garlic (finely minced)
- 5 cups chicken stock (see notes)
- 2 teaspoons Italian seasoning
- ½ teaspoon EACH: salt and pepper
- 4 bone-in skinless chicken thighs
- 2 15-ounce cans white beans (drained and rinsed)
- 1 cup grated parmesan
- 2 cups baby spinach
- 2 tablespoon lemon juice (fresh is best!)
- Top with homemade croutons and parmesan cheese
Instructions
- Heat the oil in a large pot over medium-high heat. Add the prosciutto and fry until crispy.1 tablespoon olive oil, 4 slices prosciutto
- Add the carrots and onion to the pot and saute, stirring occasionally, until they begin to brown, about 8 minutes. Add the garlic and cook for 1 minute more.1 medium onion, 4 cloves garlic, 2 medium carrots
- Add the chicken stock, Italian seasoning, salt, and pepper and stir. Put the chicken thighs into the pot and bring the pot to a boil. Reduce the heat to low, cover the pot, and simmer for 30 minutes.5 cups chicken stock, 2 teaspoons Italian seasoning, 4 bone-in skinless chicken thighs, ½ teaspoon EACH: salt and pepper
- Remove the chicken from the pot. When it is cool enough to handle, remove the bones and shred the meat using two forks.
- Return the chicken to the pot, add the white beans and parmesan cheese, and let the beans warm for 5 minutes. Stir in the spinach and lemon juice and then season to taste with salt and pepper.2 15-ounce cans white beans, 1 cup grated parmesan, 2 cups baby spinach, 2 tablespoon lemon juice
- Top with homemade croutons and parmesan cheese
Slow Cooker Instructions
- Add the sauteed vegetables, chicken stock, Italian seasoning, salt, pepper, and chicken thighs to your slow cooker and cook it on low for 8 hours or high for 3-4 hours. Shred the meat and add the remaining ingredients per the recipe directions above.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our soup recipes!
