Chicken

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  • Easy
  • Family Friendly
  • Healthy
  • Native Australian
  • One Pot

Chicken, Risoni and Lemon Myrtle Soup

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.

45 Minutes

Recipe

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01

Chop Vegetables

Crush garlic and finely slice leek and celery.

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02

Make Soup Base

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.

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03

Add Stock and Poach Chicken

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.

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04

Shred Chicken

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.

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05

Add Pasta

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

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06

Plate Up

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.

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Chicken, Risoni and Lemon Myrtle Soup

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami