Chicken
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 a simmer. Once broth is simmering, add chicken and cook, covered, for 12 minutes or until chicken is cooked through.
Remove chicken from pan and set aside to cool slightly. Once cool enough to handle use clean hands, or two forks, to shred the chicken.
While chicken is cooling, bring soup to the boil and add risoni. 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.
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