Creamy Chicken Florentine With Orzo (Print version)
Tender chicken, wilted spinach and orzo in a silky creamy broth—an easy, cozy weeknight soup.
# What you'll need:
→ Proteins
01 - 2 cups cooked chicken breast, shredded or diced
→ Aromatics and 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 (about 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)
# Method:
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 are softened and the onion is translucent.
02 - Add the minced garlic to the pot 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 coat evenly in the seasonings.
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 the pasta from sticking.
05 - Stir in the chopped spinach and cook for 2 to 3 minutes until fully wilted and incorporated into the soup.
06 - Reduce the heat to low and slowly stir in the half-and-half or heavy cream. Simmer gently for 3 to 5 minutes until the soup is creamy and heated through. Do not allow the soup to boil after adding the cream. Adjust salt and pepper to taste.
07 - Ladle the hot soup into bowls and garnish with freshly grated Parmesan and chopped parsley if desired. Serve immediately with crusty bread on the side.
# Expert advice:
01 -
- The creaminess comes together without any fancy technique, just patience and a gentle hand with the heat.
- It reheats beautifully the next day, making it the kind of recipe that keeps giving all week long.
02 -
- Never let the soup boil after adding cream or it will curdle and look broken, keep the heat low and gentle.
- The orzo will continue to absorb liquid as the soup sits, so add a splash of broth when reheating leftovers.
03 -
- Shred the chicken while it is still warm because cold chicken tends to tear into uneven chunks rather than pulling apart cleanly.
- A tiny grating of nutmeg seems unusual in soup but it is the reason people will ask what makes this taste so special.