Poached chicken, noodles, and wilted spinach make for a simple one-pot dinner.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 266 g, Cholesterol 68 g, Fat 8 g, Fiber 2 g, Protein 27 g, Sodium 445 g
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