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

Chicken, Risoni and Lemon Myrtle Soup

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.

45 Minutes




Chop Vegetables

Crush garlic. Cut green top from leek and discard. Halve leek lengthwise, rinse under cold water and finely slice. Finely slice celery.



Make Soup Base

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 Stock and Poach Chicken

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.



Shred Chicken

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.



Add Risoni

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



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.

Australians QuiteLike

Chicken, Risoni and Lemon Myrtle Soup

Fabulous fresh ingredients

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


Easy to cook

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


Great quality produce

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