Creamy Chicken Florentine with Orzo (Printable version)
Silky chicken and orzo with spinach in a savory cream broth—warm, easy Italian-American comfort for family dinners.
# What you'll need:
→ Proteins
01 - 2 cups cooked chicken breast, shredded or diced
→ Vegetables & 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 4.2 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 - 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 and cook for 1 minute, stirring constantly, until fragrant and lightly golden.
03 - Stir in the dried thyme, basil, salt, black pepper, and nutmeg if using. Add the shredded chicken and uncooked orzo pasta, tossing everything together to combine evenly.
04 - Pour in the chicken broth and bring to a gentle boil. Once boiling, 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 baby spinach and cook for 2 to 3 minutes until fully wilted and incorporated into the broth.
06 - Reduce the heat to low. Slowly stir in the half-and-half or heavy cream and simmer gently for 3 to 5 minutes, without boiling, until the broth is creamy and heated through. Taste and adjust salt and pepper as needed.
07 - Ladle the hot soup into bowls. Top with freshly grated Parmesan cheese and chopped parsley if desired. Serve immediately with crusty bread on the side.
# Expert Advice:
01 -
- The creamy broth coats every strand of orzo like a warm blanket, and it reheats beautifully for lunch the next day.
- It comes together with one pot and zero fancy technique, which means you can make it half asleep and still look like you tried.
02 -
- Never let the soup come to a full boil after adding cream or it will curdle and look broken no matter how good it tastes.
- Orzo continues to absorb broth as it sits, so if you are making it ahead add a splash of broth or water when you reheat.
03 -
- If you want extra body without more cream, pull out a ladle of soup, blend it smooth, and stir it back in for instant thickness.
- The nutmeg is optional on paper but adding it is what makes people close their eyes and ask what your secret is.