Tuscan Chicken Soup with Prosciutto and Parmesan

This Tuscan chicken soup is a comforting spin on an Italian classic. A mix of vegetables, tender chicken, and white beans are simmered in a rich Italian broth, then topped with crunchy croutons.


– Olive oil – Prosciutto – Carrots – Onion + garlic – Chicken stock – Chicken thighs – Spinach

Heat the oil in a large pot over medium-high heat. Add the prosciutto and fry until crispy.


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.


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.


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.


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