Creamy Chicken Florentine with Orzo (Printable)
Velvety chicken, spinach and orzo in a Parmesan-infused creamy broth—simple, comforting meal.
# What You'll Need:
→ Meats
01 - 2 boneless skinless chicken breasts (about 14 oz), diced into bite-size pieces
→ Vegetables
02 - 2 tablespoons unsalted butter
03 - 1 medium yellow onion, finely chopped
04 - 2 garlic cloves, minced
05 - 2 medium carrots, peeled and diced
06 - 2 cups fresh baby spinach, roughly chopped
→ Dairy
07 - 3/4 cup heavy cream
08 - 1/3 cup freshly grated Parmesan cheese
→ Pantry
09 - 6 cups low-sodium chicken broth
10 - 3/4 cup orzo pasta
11 - 2 tablespoons all-purpose flour
12 - Kosher salt and freshly ground black pepper, to taste
13 - 1/2 teaspoon dried thyme
14 - 1/4 teaspoon ground nutmeg (optional)
→ Garnish
15 - Fresh flat-leaf parsley, finely chopped (optional)
# How-to Steps:
01 - Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and diced carrots, sautéing for 5 minutes until the vegetables are softened and the onion turns translucent.
02 - Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
03 - Sprinkle the flour over the vegetable mixture, stirring constantly for 1 minute to cook off the raw flour taste and form a light roux.
04 - Slowly pour in the chicken broth while stirring continuously to prevent any lumps from forming. Bring the liquid to a gentle simmer.
05 - Add the diced chicken, dried thyme, salt, pepper, and nutmeg if using. Maintain a steady simmer for 8 to 10 minutes until the chicken is cooked through and no longer pink in the center.
06 - Stir in the orzo pasta and cook for 7 to 8 minutes, stirring occasionally to keep the pasta from sticking to the bottom of the pot, until the orzo is tender.
07 - Reduce the heat to low. Pour in the heavy cream and add the Parmesan cheese, stirring gently until the cheese has fully melted and the soup reaches a smooth, creamy consistency.
08 - Fold in the chopped spinach and cook for 2 to 3 minutes until just wilted and bright green.
09 - Taste the soup and adjust the salt and pepper as needed. Ladle into bowls and garnish with fresh parsley if desired. Serve hot.
# Expert Pointers:
01 -
- The broth gets this silky, almost velvet texture from a simple flour and cream trick that feels restaurant fancy with almost no effort.
- It reheats beautifully the next day for lunch, and honestly I think it might even taste better after sitting overnight.
02 -
- The orzo will keep absorbing broth as the soup sits, so if you are making it ahead or saving leftovers, add a splash of broth or water when you reheat to loosen it back up.
- Do not let the soup boil after adding the cream because high heat can cause it to break and look grainy instead of smooth.
03 -
- Grate your own Parmesan from a wedge rather than using the pre grated shaker kind, because the fresh stuff melts into the broth seamlessly while the other leaves weird clumps.
- That tiny pinch of nutmeg might seem skippable but it is the single ingredient that makes people close their eyes and try to guess what makes this soup taste so special.