Creamy Chicken Florentine with Orzo (Print Version)
Rich, creamy chicken, spinach and orzo in a savory broth—quick, comforting weeknight 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)
# Steps:
01 - Melt butter in a large pot or Dutch oven over medium heat. Add the onion and carrots, sautéing for 5 minutes until softened and translucent.
02 - Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
03 - Sprinkle flour over the vegetables and stir well to combine. Cook for 1 minute to remove the raw flour taste and form a light roux.
04 - Slowly pour in the chicken broth while stirring constantly to prevent lumps from forming. Bring the mixture to a gentle simmer.
05 - Add the diced chicken, dried thyme, salt, pepper, and nutmeg if using. Simmer for 8 to 10 minutes until the chicken is cooked through and tender.
06 - Stir in the orzo pasta and cook for 7 to 8 minutes, stirring occasionally to prevent sticking, until the orzo is tender.
07 - Reduce the heat to low. Pour in the heavy cream and add the grated Parmesan cheese. Stir until the cheese is fully melted and the soup reaches a creamy, velvety consistency.
08 - Gently fold in the chopped spinach and cook for 2 to 3 minutes until just wilted. Taste and adjust seasoning with additional salt and pepper as needed.
09 - Ladle the hot soup into bowls and garnish with freshly chopped parsley if desired. Serve immediately alongside crusty Italian bread.
# Expert Tips:
01 -
- The orzo soaks up the broth in a way that makes every spoonful feel like a hug from someone who really means it.
- It comes together in under an hour but tastes like you spent all afternoon tending a pot.
- That tiny pinch of nutmeg is the kind of quiet detail that makes people ask what your secret is.
02 -
- Orzo drinks broth like nothing else so if you are making this ahead add extra broth when reheating or it turns into a stew.
- Adding the cream off the heat or at very low temperature prevents it from breaking and looking grainy.
- A rotisserie chicken shredded in at the cream step saves you ten minutes and still tastes like you tried harder than you did.
03 -
- Grate your Parmesan from a wedge rather than using the pre grated kind because the additives in bagged cheese make it clumpy instead of smooth.
- A tiny pinch of nutmeg may seem strange in a soup but it is the single thing that makes people close their eyes and ask what is in this.