In a large pot, combine broth, anise and cinnamon.
Cook over medium high heat for 10-15 minutes until fragrant.
Add chicken to liquid and poach until just cooked (about 15 minutes).
Remove chicken to a plate to cool.
Bring salted water to a boil in a medium size pot.
Add noodles and cook al dente, 4-6 minutes.
Strain noodles and rinse with cold water, then set aside.
Heat olive oil in a saute pan over medium heat.
Saute leek, celery, carrot and garlic for about 5 minutes until soft and fragrant.
Add portobello mushroom and saute for 5 minutes.
Remove anise and cinnamon from broth.
Add broth to sauteed vegetables, bring to a simmer and cook for 10 minutes.
Meanwhile, slice the cool chicken breasts into 1/4 inch pieces.
Add chicken, noodles and spinach to the simmering broth.
Cook for 2-4 minutes until the spinach has wilted.
Taste for seasoning and adjust with salt and pepper to suite.
Serve immediately with a hearty chunk of french bread.
Ingredients:
8 cups low sodium chicken broth or 8 cups homemade chicken stock
3 boneless skinless chicken breasts
1 large leeks, washed and sliced into 1/4 inch thick rounds
1 stalk celery, diced into 1/2 inch pieces
1 carrots, cut into 1 1/2 inch julienne strips
4 cloves garlic, minced
2 portabella mushroom caps, cut in half and sliced 1/4 inch thick
6 cups fresh spinach
2 star anise
2 four inch cinnamon sticks
2 tablespoons olive oil
6 ounces egg noodles
salt and pepper
Steps/Methods:
In a large pot, combine broth, anise and cinnamon.
Cook over medium high heat for 10-15 minutes until fragrant.
Add chicken to liquid and poach until just cooked (about 15 minutes).
Remove chicken to a plate to cool.
Bring salted water to a boil in a medium size pot.
Add noodles and cook al dente, 4-6 minutes.
Strain noodles and rinse with cold water, then set aside.
Heat olive oil in a saute pan over medium heat.
Saute leek, celery, carrot and garlic for about 5 minutes until soft and fragrant.
Add portobello mushroom and saute for 5 minutes.
Remove anise and cinnamon from broth.
Add broth to sauteed vegetables, bring to a simmer and cook for 10 minutes.
Meanwhile, slice the cool chicken breasts into 1/4 inch pieces.
Add chicken, noodles and spinach to the simmering broth.
Cook for 2-4 minutes until the spinach has wilted.
Taste for seasoning and adjust with salt and pepper to suite.
Serve immediately with a hearty chunk of french bread.
