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Crock Pot Tuscan Chicken Soup with Prosciutto and Parmesan is the ultimate feel good comfort food recipe for fall and winter. Throw everything into your slow cooker and spend all day dreaming of dinner. You will LOVE this!

Crock Pot Tuscan Chicken Soup with Prosciutto and Parmesan

  • Author: Kristen Stevens | The Endless Meal
  • Prep Time: 15 mins
  • Cook Time: 10 hours
  • Total Time: 10 hours 15 mins
  • Yield: 4 servings 1x
  • Category: Soup
  • Cuisine: Italian

Description

Crock Pot Tuscan Chicken Soup with Prosciutto and Parmesan is the ultimate feel good comfort food recipe for fall and winter. Throw everything into your slow cooker and spend all day dreaming of dinner. You will LOVE this!


Scale

Ingredients

THE SOUP:

  • 1 tablespoon olive oil
  • 4 slices of prosciutto
  • 1 large onion, minced
  • 4 garlic cloves, finely minced or grated on a Microplane
  • 2 large carrots, finely diced
  • 4 bone-in, skinless chicken thighs
  • 78 thyme sprigs
  • 1 rosemary stem
  • 5 cups chicken stock (see notes)
  • 215-ounce cans white beans, drained and rinsed
  • 2 cups torn kale, packed
  • 1 cup grated parmesan
  • Juice from 1 lemon

THE CROUTONS:

  • 2 thick slices of rustic bread, cut into chunks (gluten-free, if needed)
  • 1 tablespoon of olive oil
  • A pinch of sea salt, oregano, and cayenne pepper

ON TOP:

  • Parmesan cheese, cayenne, and black pepper

Instructions

  1. Heat the oil in a large frying pan over medium-high heat. Cut the prosciutto into small pieces and fry and fry until crispy. Add the onion to the pan and saute, stirring occasionally, until it begins to brown, about 5 minutes. Add the garlic and cook for 1 minute more.
  2. Empty the pan into the bowl of your crock pot, add the carrots and lay the chicken thighs on top. Place the thyme and rosemary on top of the chicken. Do not mix. Pour the chicken stock over top and set your crock pot to high for 6 hours or low for 10 hours.
  3. Remove the chicken from the pot and set it aside. Remove the thyme and rosemary and discard. Remove the bones from the chicken and shred the chicken using 2 forks. Add the chicken back to the pot then stir in the white beans, kale, and parmesan and let the beans warm through. Stir the lemon juice into the soup.
  4. While the Tuscan Chicken Soup cooks, prepare the croutons. Preheat your oven to 350 degrees.
  5. In a medium sized bowl, toss the chunks of bread with the olive oil, sea salt, oregano, and cayenne pepper. Place the croutons on a baking sheet and bake in the oven for 10 minutes, turning once.
  6. Serve the Tuscan Chicken Soup with the croutons, a little parmesan, some fresh cracked pepper, and a little sprinkle of cayenne pepper on top.

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