Ingredients
- 1 pound skinless boneless chicken breasts
- to onions, one quartered in one chopped
- one bay leaf
- 1 tablespoon butter
- 1/3 cup orzo pasta
- 3/4 cup long grain white rice
- 32 ounce chicken stock
- 1 tablespoon extra virgin olive oil
- two ribs celery chopped and a quarter inch pieces
- 1 ^ peeled and chopped and a quarter inch pieces
- salt and pepper
- small handful fresh dill finely chopped
- small handful of fresh parsley finely chopped
Preparation
Step 1
Place the chicken in small pot and add enough water to just barely cover, 2 1/2 to 3 cups.
Add the quartered onion in the bay leaf, cover and bring to a boil. Then cover the pot, lower the heat and simmer to cook through, about 10 minutes.
Transfer the chicken to a bowl and then shred with two forks reserve the cooking liquid.
In large sauce pan melt butter over medium heat. Add orzo and cook, stirring often, until Golden, 2 to 3 minutes.
Stir in the rice, then add 2 cups of chicken stock and bring to a boil. Lower the heat to low, cover and cook until rice is tender about 15 minutes.
In medium soup pot, heat the extra virgin olive oil over medium-high heat.
Add the chopped onion, celery and carrot, season with salt and pepper.
Cook until vegetables are tender, about five minutes.
String in the reserved cooking liquid and the remaining 2 cups of chicken stock and bring to a boil. Stir in deal and parsley.