Tuscan Chicken Soup with Prosciutto and Parmesan

theendlessmeal.com

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.

INGREDIENTS

– 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.

1

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.

2

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.

3

Remove the chicken from the pot. When it is cool enough to handle, remove the bones and shred the meat using two forks.

4

Return the chicken to the pot, add the white beans and parmesan cheese, and let the beans warm for 5 minutes.

5

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