Description
A rich and comforting creamy chicken Florentine soup made with tender chicken, delicate orzo pasta, fresh spinach, and parmesan in a silky herb-infused broth. Perfect for cozy dinners and satisfying enough for a full meal.
Ingredients
Units
Scale
- 1 pound boneless skinless chicken breast, diced
- 1 cup dry orzo pasta
- 3 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- 6 cups chicken broth
- 1 cup freshly grated parmesan cheese
- 3 cloves garlic, minced
- 1 medium yellow onion, finely diced
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
Instructions
- Heat a large soup pot over medium heat and add olive oil.
- Add diced onion and sauté for 3 to 4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
- Add diced chicken to the pot. Season with salt, black pepper, and Italian seasoning. Cook until lightly browned on the outside.
- Pour in chicken broth and bring to a gentle simmer.
- Add dry orzo pasta and stir well. Simmer for 10 to 12 minutes, stirring occasionally, until orzo is tender and chicken is fully cooked.
- Reduce heat to low. Stir in heavy cream, chopped spinach, and grated parmesan cheese.
- Allow spinach to wilt and cheese to melt smoothly into the broth.
- Taste and adjust seasoning if needed, then serve warm.
Notes
- Stir the orzo frequently to prevent sticking.
- Add a splash of extra broth when reheating if the soup thickens.
- Use freshly grated parmesan for the smoothest texture.
- For lighter results, substitute half and half for heavy cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 95mg