Tuscan Chicken Soup Recipe
User Reviews
5
Tuscan Chicken Soup Recipe
Description
This recipe starts by frying prosciutto to render a crispy, flavorful base, then sautéing carrots, onion, and garlic to develop sweetness and aroma. Adding chicken stock and seasoning, bone-in chicken thighs cook gently to infuse the broth while remaining tender. Once cooked, the chicken is shredded and returned to the pot with white beans and Parmesan cheese for creamy richness.
Baby spinach and fresh lemon juice are stirred in at the end to add freshness and a slight brightness that balances the savory soup. The gentle simmering ensures flavors meld well while maintaining the texture of ingredients. The soup is served topped with additional Parmesan and homemade croutons for crunch.
Tuscan Chicken Soup is hearty enough for a main dish yet versatile as part of a comforting meal. It pairs well with crusty bread and can be adapted for slow cookers with pre-sautéed vegetables.
Ingredients
The Soup
- 1 tablespoon olive oil
- 4 lices prosciutto cut into small pieces
- 2 medium carrot diced
- 1 medium onion minced
- 4 cloves garlic finely minced
- 5 cups chicken stock see notes
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 chicken thigh bone-in, skinless
- 2 ounce White beans drained and rinsed, canned
- 1 cup Parmesan Cheese grated
- 2 cups baby spinach
- 2 tablespoon lemon juice fresh is best!
- croutons homemade; gluten-free if needed; for topping
- Parmesan Cheese homemade; gluten-free if needed; for topping
Instructions
- 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. Stir in the spinach and lemon juice and then season to taste with salt and pepper.
- Serve the Tuscan chicken soup topped with some shaved parmesan cheese and homemade croutons.
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 Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 544 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 544kcal | 27% |
| Carbohydrates | 29g | 10% |
| Protein | 41g | 82% |
| Fat | 29g | 45% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 133mg | 44% |
| Sodium | 1042mg | 43% |
| Potassium | 1005mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 9699IU | 194% |
| Vitamin C | 54mg | 60% |
| Calcium | 380mg | 38% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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