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 - ¾ cup (about 4 ounces) dry 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 - ½ teaspoon dried basil
13 - ½ teaspoon black pepper
14 - ½ teaspoon salt, plus more to taste
15 - ¼ teaspoon freshly grated nutmeg (optional)
→ Garnishes
16 - 2 tablespoons freshly grated Parmesan cheese (optional)
17 - Fresh parsley, chopped (optional)
# 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 vegetables are softened and translucent.
02 - Add minced garlic and sauté for 1 minute until fragrant, stirring constantly to prevent browning.
03 - Stir in thyme, basil, salt, pepper, and nutmeg if using. Add shredded chicken and dry orzo; toss to coat evenly in the seasoning.
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, stirring occasionally to prevent sticking.
05 - Stir in chopped spinach and cook for 2 to 3 minutes until fully wilted and incorporated.
06 - Reduce heat to low and stir in half-and-half or heavy cream. Simmer gently without boiling for 3 to 5 minutes until the broth is creamy and heated through. Adjust salt and pepper to taste.
07 - Ladle into bowls and garnish with freshly grated Parmesan and chopped parsley if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The creamy broth tastes like it took hours but comes together on a random Tuesday without fuss.
- Orzo swells into these perfect little bites that make every spoonful feel substantial and satisfying.
- It reheats beautifully the next day, making it the ideal lunch you will actually look forward to.
02 -
- Never let the soup come to a full boil after adding the cream or you will end up with a grainy broken texture that no amount of stirring can fix.
- Orzo absorbs liquid as it sits, so leftover soup will thicken considerably overnight and you should add a splash of broth when reheating.
03 -
- Toast the orzo in the butter for an extra minute before adding liquid and it develops a nutty depth that most people will not be able to identify but everyone will notice.
- A tiny pinch of nutmeg in cream based soups is an old restaurant trick that bridges the gap between good and unforgettable.