Chicken Florentine Soup is one of my favorite easy, creamy soups to make each Fall. It’s loaded with spinach, sun dried tomatoes, orzo, lemon, and garlic in a creamy parmesan broth. You’ll love how quickly it comes together and how flavorful it is!
½cupheavy creamwhole milk or half n half could sub if necessary
1lemonjuiced
Instructions
In a large soup pot over medium heat, add olive oil, onion, red pepper flakes and a pinch of salt. Cook for for 5-7 minutes or until the onion is soft beginning to get some color.
Next add the garlic and the sun dried tomatoes (and a little bit of the reserved oil that the tomatoes are in in case it seems dry) and cook for 2 more minutes or until the garlic is soft and fragrant.
Add in the chicken stock, the parmigiano rind, the orzo and the chicken and bring to a boil. Turn the heat down to medium and cook for 10-15 minutes, stirring every so often, or until the orzo is cooked through.
Add the spinach, heavy cream, and the juice from one lemon and stir. Cook for 1-3 more minutes until the spinach is wilted and the soup is creamy.