Easy Chicken Florentine Soup
This Chicken Florentine Soup takes all the flavors of the classic dish and turns them into a cozy bowl of soup. It comes together in under 30 minutes and makes the perfect meal for a chilly night!
Servings: 4
Calories: 528kcal
Ingredients
- 1 tablespoon olive oil
- 1 shallot finely diced
- 2 cloves garlic minced
- 1 ½ pounds boneless skinless chicken thighs cut into ½ inch pieces
- ½ teaspoon salt plus more to taste
- freshly ground black pepper to taste
- ½ cup dry white wine
- 4 cups low-sodium chicken broth
- ½ teaspoon dried thyme or 1-2 sprigs of fresh thyme
- 1 teaspoon Dijon mustard
- ½ cup uncooked orzo
- ½ cup heavy cream
- ½ cup Parmesan cheese freshly grated, plus more for serving
- 3 cups fresh baby spinach
- Juice of ½ lemon
- Extra Parmesan and cracked pepper for serving
Instructions
- Heat a Dutch oven or pot over medium heat.
- Pour olive oil into the pot, coating the whole bottom. Add the chopped shallot and sauté for about 2 minutes. Stir in the minced garlic and cook for about 30 seconds more.
- Place the cut chicken thighs into the pot and stir into the shallots.
- Allow the chicken to lightly brown for about 2 minutes, then continue to mix and cook for another 4-5 minutes.
- Add the wine and scrape the bottom to deglaze the pot. Turn the heat to medium-low and allow the wine to simmer for a couple of minutes.
- Pour in the chicken broth, thyme and Dijon mustard and stir to combine. Bring to a low simmer.
- Add the orzo and cook until al dente according to package directions, about 8 minutes.
- Turn the heat to low, then add in the heavy cream and Parmesan cheese while stirring continuously until the cheese has incorporated. The soup will begin to thicken. Taste and adjust the seasoning as needed.
- Add the baby spinach until it wilts into the soup. Finally, remove from heat and stir in the lemon juice.
- Ladle into bowls and serve with some extra grated Parmesan cheese and black pepper.
Notes
- The soup will thicken the longer it's on heat, as the liquid evaporates and the orzo absorbs more liquid. If you want a thicker soup, keep it on longer. If it gets too thick, just add more chicken broth or water to loosen it back up.
- Stir the orzo frequently to prevent it from sticking to the bottom of the pot.
- Don’t forget to turn off the heat before adding the lemon juice. It could react to the cream and start to curdle and separate with the heat.
- If you do not want to use wine in the recipe, substitute with more chicken broth with a splash of white wine vinegar.
Nutrition
Calories: 528kcal | Carbohydrates: 21g | Protein: 46g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 204mg | Sodium: 756mg | Potassium: 878mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2692IU | Vitamin C: 8mg | Calcium: 230mg | Iron: 3mg
