In a braising pan place the chicken breast that has been cut lengthwise butterfly bay leaf carrot onion.
Traditional avgolemono soup.
Ingredients 2 tablespoons extra virgin olive oil 1 cup chopped onion 5 cups chicken stock plus 1 cup water 1 2 cup orzo or rice 1 pound skinless chicken breast diced salt 3 tablespoons lemon juice 3 eggs fresh parsley for garnish.
Step 1 place the broth and the rice in a large saucepan and bring to a boil.
Flip a couple times while cooking.
Step 2 reduce to a simmer cover and cook for 15 minutes or until the rice is cooked.
Pour water over the top.
Bring to a boil reduce heat to medium low and simmer skimming foam as necessary until chicken is falling off the bone 60 to 90 minutes.
Ingredients extra virgin olive oil i used private reserve greek olive oil 1 2 to 1 cup finely chopped carrots 1 2 to 1 cup finely chopped celery 1 2 to 1 cup finely chopped green onions 2 garlic cloves finely chopped 8 cups low sodium chicken broth 2 bay leaves 1 cup rice salt and pepper 2 cooked.
Chicken stock chicken breast lemon eggs.
Gather all your ingredients and have them measured chopped and ready to go.