Creamy Chicken Florentine with Orzo (Printable Version)
Tender chicken, spinach and orzo in a silky cream broth—cozy, family-friendly and ready in under an hour.
# Ingredient List:
→ 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 (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 Make:
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 cook for 1 minute, stirring constantly, until fragrant.
03 - Stir in the dried thyme, basil, salt, pepper, and nutmeg if using. Add the shredded chicken and uncooked orzo pasta, tossing to combine everything evenly.
04 - Pour in the chicken broth and bring to a gentle boil. Reduce the heat 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. Stir in the half-and-half or heavy cream and simmer gently for 3 to 5 minutes, without boiling, until the soup is creamy and heated through. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Ladle the soup into bowls. Top with freshly grated Parmesan cheese and chopped parsley if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The orzo soaks up the broth beautifully and gives every spoonful a satisfying, almost risotto like texture without any stirring effort.
- It comes together in under an hour with ingredients you probably already have hanging around your kitchen.
02 -
- Never let the soup come to a full boil after adding the cream or it will curdle and look broken no matter how good it tastes.
- The orzo continues to absorb broth as the soup sits, so add a splash of broth or water when reheating leftovers to loosen it back up.
03 -
- Using a rotisserie chicken instead of cooking raw breast is the single biggest time saver and the roasted skin flavor actually makes the soup taste better.
- Toasting the orzo in the butter for about 30 seconds before adding the broth gives the pasta a slightly nutty flavor that most people will not be able to pinpoint but will absolutely notice.