One-Pot Chicken Dinner
Equipment
- stockpot
Ingredients
- 8 cups homemade or low-sodium canned chicken stock skimmed of fat
- 2 star anise
- 1 3-to-4- inch long cinnamon stick
- 1 tablespoon dried savory
- 3 skinless boneless chicken breasts halved
- 4 ounces of egg noodles
- 2 tablespoons olive oil
- 1 large leek trimmed, washed, and cut into ¼ inch thick rounds
- 1 stalk celery cut into ½ half inch pieces
- 1 small carrot cut into 1-½-inch-long strips
- 3 cloves garlic minced
- ½ medium Portobello mushrooms stems removed, cut into ¼ inch thick slices, and halved
- 6 cups loosely packed fresh spinach
Instructions
- In the stockpot, combine chicken stock, star anise, cinnamon stick, and savory.
- Cook covered for 15 minutes.
- Add the chicken, and poach, 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 four minutes.
- Strain, and place under cold running water to start cooking.
- Set aside.
- Heat oil in a large sauté pan over medium low heat.
- Cook the leeks, celery, carrots, and garlic until softened, about six minutes.
- Add Portobello mushroom.
- Cook five minutes.
- Remove star anise and cinnamon from broth; add broth to the sautéed vegetables.
- Bring to a simmer over medium high heat.
- Cook 10 minutes.
- Put broth and chicken together and serve over noodles.
Notes
Serves 6