Creamy Chicken Florentine with Orzo (Printable)
Velvety chicken and spinach with orzo in a comforting cream broth, seasoned with thyme, basil and a hint of nutmeg.
# What You'll Need:
→ Proteins
01 - 2 cups cooked chicken breast, shredded or diced
→ Vegetables
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 (approximately 4 oz) orzo pasta, uncooked
→ 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)
# Directions:
01 - In a large soup pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
02 - Add the minced garlic to the pot and sauté for 1 minute, stirring constantly, until fragrant and lightly golden.
03 - Stir in the dried thyme, basil, salt, pepper, and nutmeg if using. Add the shredded chicken and uncooked orzo pasta, tossing to combine and coat everything evenly with the seasonings.
04 - Pour in the chicken broth and stir well. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Simmer uncovered for 10 minutes, or until the orzo is nearly tender, stirring occasionally to prevent the pasta from sticking to the bottom.
05 - Stir in the chopped baby spinach and cook for 2 to 3 minutes, until the leaves are fully wilted and vibrant green.
06 - Reduce the heat to low. Stir in the half-and-half or heavy cream and simmer gently for 3 to 5 minutes, being careful not to let the soup boil, until it is heated through and creamy. Taste and adjust the seasoning with additional salt and pepper as needed.
07 - Ladle the hot soup into serving bowls. Garnish with freshly grated Parmesan cheese and chopped parsley if desired. Serve immediately with crusty bread on the side.
# Expert Tips:
01 -
- It comes together in under an hour but tastes like it simmered all afternoon on a grandmothers stove.
- The orzo soaks up the broth beautifully, making every spoonful feel thick and satisfying without needing a roux or any fussy technique.
02 -
- Never let the soup come to a full boil after adding the cream or it will break and develop an unappetizing texture that no amount of stirring can fix.
- Leftovers will thicken considerably in the fridge because the orzo keeps absorbing broth, so add a splash of water or broth when you reheat.
03 -
- Warm the half-and-half slightly before adding it to the hot soup to reduce the temperature shock and help it incorporate smoothly.
- A tiny pinch of nutmeg is the difference between a good cream soup and one that makes people close their eyes when they take the first bite.