Creamy Chicken Florentine with Orzo (Printable)
Velvety chicken, spinach and orzo in a creamy Parmesan broth — a comforting main in 45 minutes.
# What You Need:
→ Meats
01 - 2 boneless, skinless chicken breasts (about 14 oz), diced
→ Vegetables
02 - 2 tablespoons unsalted butter
03 - 1 medium onion, finely chopped
04 - 2 garlic cloves, minced
05 - 2 medium carrots, diced
06 - 2 cups fresh baby spinach, roughly chopped
→ Dairy
07 - 3/4 cup heavy cream
08 - 1/3 cup grated Parmesan cheese
→ Pantry
09 - 6 cups low-sodium chicken broth
10 - 3/4 cup orzo pasta
11 - 2 tablespoons all-purpose flour
12 - Salt and freshly ground black pepper, to taste
13 - 1/2 teaspoon dried thyme
14 - 1/4 teaspoon ground nutmeg (optional)
→ Garnish
15 - Fresh parsley, chopped (optional)
# Directions:
01 - Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and diced carrots, and sauté for about 5 minutes until the vegetables are softened and the onion is 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 vegetables and stir well to combine. Cook for 1 minute, stirring constantly, to remove 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 mixture to a gentle simmer.
05 - Add the diced chicken breasts, dried thyme, salt, pepper, and nutmeg (if using). Maintain a simmer and cook for 8 to 10 minutes, or until the chicken pieces are cooked through and no longer pink inside.
06 - Stir in the orzo pasta and cook for 7 to 8 minutes until tender, stirring occasionally to prevent the pasta from sticking to the bottom of the pot.
07 - Reduce the heat to low. Pour in the heavy cream and add the grated Parmesan cheese. Stir gently until the cheese has fully melted and the soup reaches a smooth, velvety consistency.
08 - Fold in the chopped spinach and cook for 2 to 3 minutes, just until the leaves are wilted and bright green.
09 - Taste the soup and adjust the salt and pepper as needed. Ladle into bowls and garnish with fresh chopped parsley if desired. Serve hot.
# Expert Tips:
01 -
- It comes together in under an hour but tastes like it simmered all afternoon on some Italian grandmothers stove.
- The combination of orzo soaking up a creamy Parmesan broth with tender chicken is the kind of comfort that makes you close your eyes on the first spoonful.
02 -
- The orzo will continue to absorb broth as the soup sits so if you are making it ahead, cook the orzo separately and add it when reheating.
- Adding the cream off the heat or on very low prevents it from breaking and turning your beautiful soup grainy.
03 -
- Rotisserie chicken is a brilliant shortcut on busy nights, just shred it and add it with the cream so it warms through without overcooking.
- That tiny pinch of nutmeg is what makes people ask what your secret is so never skip it even if it seems strange in a savory soup.