Grown-Up Chicken Noodle Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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It's chicken noodle soup... you know and love it and there's nothing more comforting... now it's just a little more sophisticated! Ingredients:
8 cups low sodium chicken broth or 8 cups homemade chicken stock |
3 boneless skinless chicken breasts |
1 large leek, washed and sliced into 1/4 inch thick rounds |
1 stalk celery, diced into 1/2 inch pieces |
1 carrot, 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 |
Directions:
1. In a large pot, combine broth, anise and cinnamon.
2. Cook over medium high heat for 10-15 minutes until fragrant.
3. Add chicken to liquid and poach until just cooked (about 15 minutes).
4. Remove chicken to a plate to cool.
5. Bring salted water to a boil in a medium size pot.
6. Add noodles and cook al dente, 4-6 minutes.
7. Strain noodles and rinse with cold water, then set aside.
8. Heat olive oil in a saute pan over medium heat.
9. Saute leek, celery, carrot and garlic for about 5 minutes until soft and fragrant.
10. Add portobello mushroom and saute for 5 minutes.
11. Remove anise and cinnamon from broth.
12. Add broth to sauteed vegetables, bring to a simmer and cook for 10 minutes.
13. Meanwhile, slice the cool chicken breasts into 1/4 inch pieces.
14. Add chicken, noodles and spinach to the simmering broth.
15. Cook for 2-4 minutes until the spinach has wilted.
16. Taste for seasoning and adjust with salt and pepper to suite.
17. Serve immediately with a hearty chunk of french bread.
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