| | | | 8 |  | cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat | | | | | 2 | | star anise | | | | | 1 | | three-to-four-inch-long cinnamon stick | | | | | 1 | | tablespoon dried savory | | | | | 3 | | boneless, skinless chicken breastshalves | | | | | 4 | | ounces egg noodles | | | | | 2 | | tablespoons olive oil | | | | | 1 | | large leek, trimmed, washed, and cut into 1/4-inch-thick rounds | | | | | 1 | | stalk celery, cut into 1/2-inch pieces | | | | | 1 | | small carrot, julienned into 1 1/2-inch-long strips | | | | | 3 | | cloves garlic, minced | | | | | 1/2 | | medium portobello mushroom, stem discarded, cut into 1/4-inch-thick pieces, and halved | | | | | 6 | | cups loosely packed fresh spinach | | | | | 1. 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. | | | | | 2. 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. | | | | | 3. Heat oil in a large sauté 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 sautéed vegetables. Bring to a simmer over medium-high heat; cook 10 minutes. | | | | | 4. 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. | | | | | | Per serving: 266 calories, 8 g fat, 68 mg cholesterol, 19 g carbohydrate, 445 mg sodium, 27 g protein, 2 g dietary fiber. | | |
WW Points: 6
Cal: 266 ; Fat: 8 ; Fiber: 2 |
