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. Make it on the stovetop or in a crockpot for a satisfying meal any day of the week!
Top with homemade croutons (gluten-free if needed) 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
Serve the Tuscan chicken soup topped with some shaved parmesan cheese and homemade croutons.
Top with homemade croutons (gluten-free if needed) 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.