Creamy Chicken Florentine With Orzo (Printable view)

Velvety chicken, orzo and spinach in a savory creamy broth—cozy, weeknight-friendly Italian-American dish.

# 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 - ¾ cup heavy cream
08 - ⅓ cup grated Parmesan cheese

→ Pantry

09 - 6 cups low-sodium chicken broth
10 - ¾ cup orzo pasta
11 - 2 tablespoons all-purpose flour
12 - Salt and freshly ground black pepper, to taste
13 - ½ teaspoon dried thyme
14 - ¼ teaspoon ground nutmeg (optional)

→ Garnish

15 - Fresh parsley, chopped (optional)

# Steps:

01 - Melt butter in a large pot or Dutch oven 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 pasta 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 cheese. Stir until melted and the 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 Advice:

01 -
  • The orzo swells in the broth and makes it feel almost like a stew, which means it actually fills you up without needing a sandwich on the side.
  • That tiny pinch of nutmeg sounds odd in a savory soup, but it ties the cream and spinach together in a way that makes people ask what your secret is.
  • It reheats beautifully the next day, maybe even better, if you add a splash of broth to loosen it up.
02 -
  • Orzo absorbs broth as it sits, so if you are making this ahead or saving leftovers, add a splash of broth or water when you reheat to bring it back to soup consistency.
  • Do not let the soup boil after you add the cream or it can curdle and look broken instead of smooth and luxurious.
03 -
  • Grate your Parmesan from a block, not the green can, because fresh cheese melts smoothly and the pre grated stuff will leave gritty little specks throughout your beautiful soup.
  • Stir the orzo frequently and scrape the bottom of the pot, because nothing ruins a creamy soup faster than finding a layer of scorched pasta stuck to the bottom.

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