Indigenous Australians have been flavouring dishes with the heady aroma of lemon myrtle for thousands of years. Lacing a comforting chicken soup with lemon myrtle brings a soothing and enlivening fragrance to this restorative broth. Filled with tender chicken, sweet leek and handfuls of spinach, this native riff on a classic is sure to win everyone over.
Crush garlic. Cut green top from leek and discard. Halve leek lengthwise, rinse under cold water and finely slice. Finely slice celery.
Heat olive oil in a large saucepan over medium heat. Add garlic, leek, celery and ½ teaspoon sea salt. Cook, stirring, for 6–8 minutes or until leek has softened.
Add 1 litre (4 cups) water and stock cube and bring to the boil over high heat. Once broth is boiling, reduce heat to medium and simmer. Add chicken and risoni cook, covered, for 12 minutes or until chicken is cooked through and risoni is tender.
Remove chicken from pan and set aside to cool slightly.
Once chicken is cool enough to handle use clean hands, or two forks, to shred. Return the chicken to saucepan.
Pick oregano leaves from their stems and roughly chop. Add oregano to soup with baby spinach leaves 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.