Risoni soup featuring spinach and chicken (leftover use)

Components

• Half a teaspoon of spinach risoni left over, served with cold ginger.
• One chicken cutlet (130 g)
• 1/4 cup of shredded carrot
• 2 tablespoons of chopped salt
• 1 tablespoon of olive oil
• 1 1/2 cups of water (tea)
• Add salt and ground pepper as needed to suit your taste.

Setup phase

1. Place a small pan over medium heat. Pour in olive oil, add the carrot and a pinch of salt, season with ground pepper, and sauté for approximately 3 minutes until softened—put extra care into this sauté, as it forms the flavor foundation of the dish.

1. Place the chicken in the pot, pour in the water, and turn up the heat. Once it reaches a boil, reduce the heat and simmer the chicken for 10 minutes — this allows it to cook without drying out while absorbing the flavor of the broth.
2. Switch off the heat and use tongs to move the chicken to a plate. Shred the warm fillet using two forks.
3. Put the chicken back into the pan along with the broth and add the risoni. Heat the pan over medium heat for 2 minutes, stirring occasionally to separate any noodles stuck in the broth, just to warm the risoni. Serve immediately.