Chicken Florentine Soup

You don’t have to make this with orzo, but some pastas are better than others. Also, never use frozen spinach. My Italian grandmother will smack you with her cane if you do.

Ingredients

1/2 cup uncooked orzo

1 1/4 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

3 cups low-sodium chicken broth

1 cup water

1 (15 oz) can diced tomatoes with basil, garlic, and oregano

1 (6 oz) package fresh baby spinach

2 tbsp store-bought pesto

1/4 tsp freshly ground black pepper

Freshly grated Parmesan, for serving (optional)

Preparation

1. Cook the orzo in a large pot of generously salted water per package directions. Drain and set aside.

2. While the orzo cooks, combine the chicken, broth, and water in a large Dutch oven. Cover and bring to a boil. Reduce heat and simmer until the chicken is cooked through to 165°F, about 5 minutes. Remove with a slotted spoon and keep warm.

3. Add the tomatoes to the broth and cook for 1 minute. Add the spinach and cook, stirring, until just wilted, about 2 minutes. Return the chicken and orzo to the pot and cook for 1 minute until heated through. Stir in the pesto and pepper.

4. Ladle into bowls and top with freshly grated Parmesan, if desired. Serve immediately.

Notes

Inspired by My Recipes.