Creamy Chicken Florentine with Orzo (Printable version)
Tender chicken, wilted spinach and orzo in a silky, seasoned cream broth—warm, comforting and ready in about 50 minutes.
# What you need:
→ Proteins
01 - 2 cups cooked chicken breast, shredded or diced
→ Vegetables and Aromatics
02 - 2 tablespoons unsalted butter
03 - 1 medium yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - 2 medium carrots, diced
06 - 2 celery stalks, diced
07 - 3 cups baby spinach, roughly chopped
→ Starches
08 - 3/4 cup (about 4 oz) uncooked orzo pasta
→ Liquids
09 - 4 cups low-sodium chicken broth
10 - 1 cup half-and-half or heavy cream
→ Seasonings
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon dried basil
13 - 1/2 teaspoon black pepper
14 - 1/2 teaspoon salt, plus more to taste
15 - 1/4 teaspoon freshly grated nutmeg (optional)
→ Garnishes
16 - 2 tablespoons freshly grated Parmesan cheese (optional)
17 - Fresh parsley, chopped (optional)
# How To:
01 - Melt the butter in a large soup pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables have softened.
02 - Add the minced garlic and sauté for 1 minute until fragrant, being careful not to let it brown.
03 - Stir in the dried thyme, basil, salt, pepper, and nutmeg if using. Add the shredded chicken and uncooked orzo, tossing to combine evenly with the seasoned vegetables.
04 - Pour in the chicken broth and bring to a gentle boil. Reduce the heat to medium-low and simmer uncovered for 10 minutes, or until the orzo is nearly tender, stirring occasionally to prevent sticking.
05 - Stir in the chopped spinach and cook for 2 to 3 minutes until fully wilted and incorporated.
06 - Reduce the heat to low and stir in the half-and-half or heavy cream. Simmer gently for 3 to 5 minutes until the broth is creamy and heated through. Do not allow the soup to boil after adding the cream. Taste and adjust the seasoning with additional salt and pepper as needed.
07 - Ladle the hot soup into bowls. Garnish with freshly grated Parmesan and chopped parsley if desired. Serve immediately with crusty bread.
# Expert Advice:
01 -
- Its the kind of soup that makes people pause after their first bite and say wow without realizing theyve spoken aloud
- The orzo absorbs all those gorgeous flavors while keeping its perfect tender chew
- Spinach wilts right into the broth giving you greens without anyone noticing theyre eating something healthy
02 -
- Never boil the soup after adding cream or it will separate into an unappealing texture
- The orzo will continue absorbing liquid as it sits so leftovers will be thicker than freshly made soup
- Spinach releases water as it wilts which slightly thins the broth at first
03 -
- Grate your own parmesan instead of buying pre-grated for exponentially better flavor
- Stir the soup occasionally while the orzo cooks so it doesnt stick to the bottom of the pot