Chicken, Risoni and Lemon Myrtle Soup

Crush garlic and finely slice leek and celery.

Heat olive oil in a large saucepan over medium heat. Add garlic, leek, celery, ½ teaspoon sea salt and bay leaf. Cook, stirring, for 10 minutes or until leek has softened.

Add 1 litre (4 cups) water and stock cubes and bring to a simmer. Once broth is simmering, add chicken and cook, covered, for 12 minutes or until chicken is cooked through.

Remove chicken from soup using tongs and set aside to cool for 10 minutes, so it doesn't dry out. Once cooled slightly, use two forks to shred chicken.

While chicken is cooling, bring soup to the boil and add pasta. Cook for 6–8 minutes or until al dente.

Pick oregano leaves from their stems and add to soup with baby spinach leaves, shredded chicken and lemon myrtle. Stir to wilt spinach and season with salt and pepper. Cut lemon into wedges. Divide soup between bowls and serve with lemon wedges.