Grandpas Chicken risoni and spinach soup

Method:

• Place the onion, celery, carrot, bay leaf and peppercorns in a large saucepan over medium heat. Add stock and water and bring to the boil. Reduce the heat, cover and simmer for 45 minutes then remove from stovetop and strain, reserving the liquid.
• Return liquid to the pan over medium heat. Add the risoni and simmer for 4 minutes. Add the chicken and cook for another 3-4 minutes. Add the spinach and cook for another 3-4 minutes or until spinach has wilted.
• Season with salt and pepper. Ladle soup between serving bowls and serve immediately.

Ingredients:

• 1 onion, roughly chopped
• 1 stick celery, roughly chopped
• 1 carrot, roughly chopped
• 1 bay leaf
• 6 peppercorns
• 4 cups (1L) chicken liquid stock
• 3 cups (750ml) water
• 2/3 cup risoni pasta
• 2 single chicken breast fillets, thinly sliced, excess fat trimmed
• 1 1/2 cups baby spinach leaves
• Himalayan rock salt and cracked black pepper

Note: Risoni, also known as orzo, is a type of short-cut pasta that resembles large grains of rice. It is versatile and can be used in various dishes, including soups, salads, and one-pot meals.