Creamy Chicken Florentine with Orzo (Printable Version)

Velvety broth with diced chicken, spinach, orzo, cream and Parmesan — a comforting Italian-American meal.

# What You'll 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)

# How To Make It:

01 - In a large pot or Dutch oven, melt butter over medium heat. Add onion and carrots; sauté for 5 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Sprinkle in flour, stir well, and cook for 1 minute more to form a light roux.
04 - Slowly pour in chicken broth while stirring continuously to prevent lumps. Bring to a simmer.
05 - Add diced chicken, thyme, salt, pepper, and nutmeg if using. Simmer for 8-10 minutes until chicken is just cooked through.
06 - Stir in orzo and cook for 7-8 minutes until tender, stirring occasionally to prevent sticking.
07 - Reduce heat to low. Pour in heavy cream and add Parmesan. Stir until cheese is melted and soup is creamy.
08 - Fold in spinach and cook for 2-3 minutes until just wilted.
09 - Taste and adjust seasoning as needed. Ladle into bowls and serve hot, garnished with fresh parsley if desired.

# Expert Suggestions:

01 -
  • The orzo releases just enough starch to make the broth naturally thick and silky without needing a blender or any extra work.
  • It comes together in under an hour but tastes like it simmered all afternoon, which makes it perfect for weeknights when you want comfort without the wait.
02 -
  • The orzo will continue to absorb liquid as the soup sits, so if you are making it ahead or saving leftovers, add a splash of broth or water when reheating to loosen it back up.
  • Adding the cream off the heat or over very low heat prevents it from breaking or getting a grainy texture, which I learned after one memorable curdled batch.
03 -
  • Toast the orzo in a dry skillet for two minutes before adding it to the soup to give it a nuttier flavor and help it hold its texture better in leftovers.
  • A tiny grating of fresh nutmeg right at the end makes the whole pot taste like you spent twice as long making it, and most people will not be able to guess your secret ingredient.

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