Grown-Up Chicken Noodle Soup

• 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

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.

chicken broth, chicken breasts, rounds, celery, carrot, garlic, portabella mushroom caps, fresh spinach, anise, four inch cinnamon sticks, olive oil, egg noodles, salt

Taken from www.food.com/recipe/grown-up-chicken-noodle-soup-42301 (may not work)