Chicken Florentine Soup {With Orzo!}

5 from 1 vote

Chicken Florentine Soup {With Orzo!}

There are a million and one ways to make chicken soup. This chicken florentine soup is a flavorful spin on chicken soup, packed with tender orzo pasta, savory sun-dried tomatoes, and bright and earthy green spinach. This chicken soup is just as good for the soul as a classic chicken noodle soup, and it comes together in under 30 minutes!

Prep Time10

Cook Time25

Total Time33

Course: Soups

Cuisine: American, Italian

Keyword: chicken florentine soup, chicken orzo soup, fall soup recipes, orzo florentine soup

Servings: Servings

Calories: 464kcal

Author: Sunena Anand

Equipment

Large pot

Ingredients

1 Onion finely diced
2 cloves Garlic finely minced
⅓ cup Sun-dried tomatoes chopped
½ cup Orzo pasta
2 ½ cups Chicken broth
2 Chicken breasts cooked, shredded
¼ teaspoon Dried oregano
¼ teaspoon Red chilli flakes
½ cup Heavy cream
1 ½ cups Baby spinach
½ Lemon juiced
Sea salt to taste

Instructions

Heat a large pot over medium-high heat with 2 tablespoons of olive oil. Add the diced onions to the pot and let them cook through until soft and translucent. Once the onions have softened, add the minced garlic and sun-dried tomatoes to the pot, and sauté for 2 minutes.
1 Onion, 2 cloves Garlic, ⅓ cup Sun-dried tomatoes
Add the dry orzo pasta to the pot, and stir to coat the pasta with the olive oil and sun-dried tomatoes. Toast the orzo for 2-3 minutes.
½ cup Orzo pasta
Top the orzo with chicken broth, and let the soup simmer for 5-7 minutes to allow the orzo to cook through until tender.
2 ½ cups Chicken broth
Once the orzo is mostly tender and cooked through, add the shredded chicken and spices to the soup.
2 Chicken breasts, ¼ teaspoon Dried oregano, ¼ teaspoon Red chilli flakes
Reduce the heat to low, and add the heavy cream to the soup. Stir to combine.
½ cup Heavy cream
Finish the soup with baby spinach and a squeeze of fresh lemon juice and keep the soup on the heat until the spinach is wilted. Once the spinach is wilted, remove from the heat and taste for salt. Season accordingly, and serve.
1 ½ cups Baby spinach, ½ Lemon, Sea salt

Notes

Adjust your liquid: The orzo pasta will absorb a good amount of liquid as it cooks. If you prefer a thinner soup consistency, you may want to add some additional chicken broth to the soup once the orzo is cooked.
Do not add the spinach too early: I recommend adding the spinach at the very end of the cooking process. Adding the spinach early on will change the flavor of the soup, and it will have an overwhelming spinach taste.
Taste for salt at the end: Many of the ingredients in this soup have their own inherent salt content. I recommend tasting for salt at the very end, to make sure you are adding the right amount.

Nutrition