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Chicken Florentine Soup

Chicken Florentine Soup Recipe

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 367
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 6 cups low-sodium chicken broth
  • 1 cup dry orzo pasta
  • 1 cup heavy cream
  • 5 oz fresh baby spinach
  • ½ cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • ¼ tsp freshly grated nutmeg

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for about 5 minutes, until softened. Stir in the garlic and cook for 1 minute more.
  2. Season the chicken with salt and pepper, add it to the pot, and cook for about 4 minutes, turning once, until the outside loses its raw color.
  3. Pour in the chicken broth and bring to a boil. Stir in the orzo, reduce the heat to a simmer, and cook for 10 minutes, stirring occasionally.
  4. Lower the heat and pour in the heavy cream. Add the spinach in handfuls, folding it in until wilted, about 2 minutes. Stir in the lemon juice and nutmeg.
  5. Remove the pot from the heat. Stir in the Parmesan until melted, then ladle the soup into bowls and serve immediately with extra cheese and black pepper.

Notes

If you have cooked chicken on hand, skip the browning step and stir it in after the cream and spinach so it just warms through. The orzo will continue to absorb liquid as the soup sits; stir in a splash of broth when reheating.