Creamy Chicken Florentine With Orzo (Printable)
Tender chicken, spinach and orzo in a silky cream broth—cozy, quick, and family-friendly.
# What You'll Need:
→ Proteins
01 - 2 cups cooked chicken breast, shredded or diced
→ Vegetables and 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 ounces) 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:
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 - Add minced garlic and sauté for 1 minute until fragrant, stirring constantly to prevent burning.
03 - Stir in thyme, basil, salt, pepper, and nutmeg if using. Add shredded chicken and uncooked orzo; toss to combine evenly.
04 - Pour in the 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 fully wilted.
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 salt and pepper to taste.
07 - Ladle into bowls and garnish with freshly grated Parmesan and chopped parsley if desired. Serve hot.
# Expert Tips:
01 -
- The orzo releases starch into the broth as it cooks, creating a naturally thickened texture that feels indulgent without much effort.
- Rotisserie chicken makes this a weeknight reality in under an hour, and nobody will guess how easy it was.
02 -
- Never let the soup come to a full boil after adding the cream, or it will break and look curdled instead of velvety.
- Orzo continues absorbing liquid as the soup sits, so add a splash of broth when reheating leftovers to loosen it back up.
03 -
- A pinch of nutmeg sounds strange in a savory soup, but it is the quiet ingredient that makes people ask what your secret is.
- Dice your carrots and celery to roughly the same size as the orzo so every spoonful feels balanced and intentional.