Creamy Chicken Florentine with Orzo (Print Version)
Silky broth with shredded chicken, wilted spinach, and plump orzo—hearty, comforting, and easy weeknight fare.
# What You 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 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)
# Preparation Steps:
01 - Melt butter in a large soup pot or Dutch oven over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.
02 - Stir in minced garlic and sauté for 1 minute until fragrant.
03 - Add thyme, basil, salt, pepper, and nutmeg if using. Stir in shredded chicken and uncooked orzo; toss to combine evenly.
04 - Pour in chicken broth and bring to a gentle boil. Reduce heat and simmer uncovered for 10 minutes, or until orzo is nearly tender.
05 - Stir in chopped spinach and cook for 2 to 3 minutes until wilted.
06 - Reduce heat to low and stir in half-and-half or heavy cream. Simmer gently without boiling for 3 to 5 minutes until heated through and creamy. Adjust salt and pepper to taste.
07 - Ladle into bowls and garnish with freshly grated Parmesan and chopped parsley if desired. Serve hot.
# Expert Advice:
01 -
- The creamy broth clings to every strand of orzo like it was meant to be there, making each spoonful feel indulgent without being heavy.
- It comes together in under an hour with ingredients you probably already have, which means dinner is handled even on your most chaotic days.
02 -
- Never let the soup boil after you add the cream, because it will curdle and look broken instead of silky and smooth.
- The orzo continues to absorb broth as the soup sits, so if you are making it ahead, cook the orzo separately and add it when reheating.
03 -
- Toast the orzo in the butter for two minutes before adding liquid and you will get a nutty, deeper flavor that most people never think to try.
- A tiny grating of nutmeg is the secret that makes this soup taste like it came from an Italian grandmother, but add it sparingly because too much turns it into a dessert.