Soup
Знадоби
8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat2 star anise
1 (3 inch) cinnamon stick
1 tablespoon dried savory
3 boneless, skinless chicken breasts, halved
4 ounces egg noodles
2 tablespoons olive oil
1 large leek, trimmed, washed, and cut into 1/4-inch-thick rounds
1 stalk celery, cut into 1/2 inch pieces
1 small carrot, julienned into 1 січня / 2-inch-long strips
3 cloves garlic, minced
1/2 medium portobello mushroom, stem discarded, cut into 1/4-inch-thick pieces, and halved
6 cups loosely packed fresh spinach
Nutrition InfoPer Serving
Calories: 246 kcal
Carbohydrates: 22 g
Dietary Fiber: 3 g
Fat: 9 g
Protein: 18 g
Sugars: 2 g
about: Nutrition Info
Як готувати
Powered by: ESHA Nutrient Database2. Cooking Directions
In a stockpot, combine chicken stock, star anise, cinnamon stick, and savory. Cook, covered, 15 minutes. Add the chicken, and poach, uncovered, on medium heat, until just cooked through, about 15 minutes. Using a slotted spoon, transfer chicken to a plate.
Bring a medium pot of salted water to a boil. Add noodles, and cook until al dente, about 4 minutes. Strain, and place under cold running water to stop cooking. Set aside.
Heat oil in a large saute pan over medium-low heat. Cook the leek, celery, carrot, and garlic until softened, about 6 minutes. Add portobello. Cook 5 minutes. Remove star anise and cinnamon from broth- add broth to the sauteed vegetables. Bring to a simmer over medium-high heat- cook 10 minutes.
Slice chicken on the bias 1/4 inch thick. Add chicken, noodles, and spinach to broth. Over medium heat, cook until spinach has wilted, about 2 minutes. Ladle mixture into individual bowls, and serve immediately.
