Creamy Chicken Florentine With Orzo (Printable)
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
→ 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)
# 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 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, stirring constantly to prevent burning.
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 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 into the broth.
06 - Reduce the heat to low and stir in the half-and-half or heavy cream. Simmer gently without boiling for 3 to 5 minutes until the soup is creamy and heated through. Adjust salt and pepper to taste.
07 - Ladle the soup into warm bowls. Garnish with freshly grated Parmesan cheese and chopped parsley if desired. Serve immediately.
# Expert Suggestions:
01 -
- The orzo releases just enough starch to thicken the broth without any flour or roux, which feels like a small miracle every single time.
- Rotisserie chicken turns this into a weeknight reality in under an hour, no planning ahead required.
- That whisper of nutmeg in the background makes people stop mid-spoon and ask what is in this.
02 -
- Boiling the soup after adding cream will cause it to curdle and look broken, so keep the heat low and gentle once dairy enters the pot.
- The orzo will continue to absorb liquid as the soup sits, so if you are making it ahead, add a splash of broth when reheating to loosen it back up.
03 -
- Shred the chicken while it is still warm if possible because cold chicken fights back and turns stringy instead of tender.
- Grate the nutmeg fresh from a whole seed if you have one, the pre-ground version tastes like dust by comparison and the fresh stuff will change the entire personality of the soup.