Set your crockpot to high. Melt the butter and flour together and cook for 5 minutes. Add the onion, mushrooms, thyme, basil, oregano, and garlic, stirring to combine. Stir in the chicken broth. Add the chicken and season with chili flakes, salt, and pepper.

Cover and cook on low for 6-8 hours or on high for 4-5 hours. Shred the chicken.

During the last 15 minutes of cooking, crank the heat to high. Stir in the noodles, spinach, and cream. Cook on high until the noodles are soft. Alternatively, you can cook the noodles in boiling water, then stir them into the soup.

Stir in the cheeses until melted. If the soup is too thick, add additional broth or water to thin.

Preheat the oven to 350°F. Line a baking sheet with parchment paper and arrange the prosciutto in a single layer. Bake for 10-15 minutes or until crisp.

Serve the soup topped with the prosciutto.