Creamy Chicken Florentine (Printable Version)
Silky broth with shredded chicken, spinach and orzo, seasoned with thyme and a hint of nutmeg for warming comfort.
# What You'll Need:
→ Proteins
01 - 2 cups cooked chicken breast, shredded or diced
→ Vegetables
02 - 2 tablespoons unsalted butter
03 - 1 medium yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - 2 medium carrots, diced
06 - 2 celery stalks, diced
07 - 3 cups baby spinach, roughly chopped
→ Starches
08 - 3/4 cup uncooked orzo pasta
→ Liquids
09 - 4 cups low-sodium chicken broth
10 - 1 cup half-and-half or heavy cream
→ Seasonings
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon dried basil
13 - 1/2 teaspoon black pepper
14 - 1/2 teaspoon salt, plus more to taste
15 - 1/4 teaspoon freshly grated nutmeg (optional)
→ Garnishes
16 - 2 tablespoons freshly grated Parmesan cheese (optional)
17 - Fresh parsley, chopped (optional)
# Directions:
01 - Melt butter in a large soup pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until vegetables are softened.
02 - Add minced garlic and sauté for 1 minute until fragrant, stirring constantly to prevent browning.
03 - Stir in dried thyme, basil, salt, pepper, and nutmeg if using. Add shredded chicken and uncooked orzo, mixing thoroughly to coat evenly.
04 - Pour in chicken broth and bring to a gentle boil. Reduce heat and simmer uncovered for 10 minutes, or until orzo is nearly tender.
05 - Stir in chopped baby spinach and cook for 2 to 3 minutes until fully wilted and incorporated.
06 - Reduce heat to low and stir in half-and-half or heavy cream. Simmer gently without boiling for 3 to 5 minutes until the soup is creamy and heated through. Adjust salt and pepper to taste.
07 - Ladle into bowls and garnish with freshly grated Parmesan and chopped parsley if desired. Serve immediately.
# Expert Tips:
01 -
- The orzo releases its starch into the broth as it cooks, creating a naturally thick and silky texture without any flour or roux.
- It comes together in under an hour with ingredients you probably already have, yet tastes like it simmered all afternoon.
02 -
- Never let the soup boil after you add the cream or it will curdle and separate into something that looks broken and unappetizing.
- The orzo will continue to absorb broth as the soup sits, so add a splash of water or broth when reheating leftovers to loosen it back up.
03 -
- Grate a small amount of fresh nutmeg directly into the pot rather than using pre ground, as the flavor is exponentially more fragrant and complex.
- Toast the dry orzo in the butter for two minutes before adding the broth to give the pasta a golden depth that carries through every spoonful.