Grown-Up Chicken Noodle Soup

Submitted by rsarahl

"It's chicken noodle soup... you know and love it and there's nothing more comforting... now it's just a little more sophisticated!"

 

• Ready In: 1hr
• Ingredients: 13
• Serves: 6

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.