Creamy Chicken Florentine With Orzo (Printable)

Tender chicken, wilted spinach, orzo, and Parmesan in a creamy savory broth—comforting and ready in 45 minutes.

# 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 Cook:

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 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 to 10 minutes until chicken is cooked through.
06 - Stir in orzo and cook for 7 to 8 minutes until tender, stirring occasionally to prevent sticking.
07 - Reduce heat to low. Pour in heavy cream and add Parmesan cheese. Stir until cheese is melted and the soup is creamy.
08 - Fold in spinach and cook for 2 to 3 minutes until just wilted.
09 - Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh parsley if desired.

# Expert Suggestions:

01 -
  • The orzo soaks up every bit of flavor from the broth and makes each spoonful feel like a warm blanket.
  • It comes together in under an hour but tastes like it spent all afternoon simmering on the back burner.
02 -
  • Orzo drinks up broth fast so if you are making this ahead add extra broth when reheating or it turns into a thick stew.
  • The flour step is not optional if you skip it the cream will never properly incorporate and the soup stays thin.
03 -
  • Add the cream off the heat or on the lowest setting to prevent it from breaking and turning grainy.
  • A tiny pinch of nutmeg in cream based soups is a restaurant trick that makes people ask what your secret is.

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