Creamy Chicken Florentine with Orzo (Printer-friendly)
Silky cream broth with shredded chicken, spinach and orzo, seasoned with thyme and Parmesan for a cozy weeknight meal.
# 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 (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)
# How to Make It:
01 - In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery; sauté for 5 minutes until softened.
02 - Add the minced garlic and sauté for 1 minute until fragrant, stirring constantly to prevent browning.
03 - Stir in the thyme, basil, salt, pepper, and nutmeg if using. Add the shredded chicken and uncooked orzo; toss to combine 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.
05 - Stir in the chopped spinach and cook for 2 to 3 minutes until wilted and vibrant green.
06 - Reduce 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 seasoning to taste.
07 - Ladle into warmed bowls and garnish with freshly grated Parmesan and chopped parsley if desired. Serve immediately.
# Expert Tips:
01 -
- It comes together in under an hour with ingredients you probably already have sitting around.
- The creamy broth soaks into the orzo overnight, meaning leftovers taste even better the next day.
- Rotisserie chicken makes this almost effortless on nights when cooking feels like a chore.
02 -
- Never let the soup come to a full boil after adding the cream, or it will curdle and look broken instead of silky.
- The orzo continues to absorb broth as the soup sits, so add a splash of broth or water when reheating leftovers.
- Store leftovers in an airtight container in the refrigerator for up to three days and reheat gently over low heat.
03 -
- Shred rotisserie chicken while it is still warm because it pulls apart much more easily than when cold.
- That tiny pinch of nutmeg is what makes this soup taste like it came from a restaurant, so do not skip it even if it seems unusual.