Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes One-Pot Chicken Dinner Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 Poached chicken, noodles, and wilted spinach make for a simple one-pot dinner. Ingredients 8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat 2 star anise One 3-to-4-inch-long cinnamon stick 1 tablespoon dried savory 3 boneless, skinless chicken breasts halves 4 ounces egg noodles 2 tablespoons olive oil 1 large leek, trimmed, washed, and cut into ¼-inch-thick rounds 1 stalk celery, cut into ½-inch pieces 1 small carrot, julienned into 1 ½-inch-long strips 3 cloves garlic, minced ½ medium portobello mushroom, stem discarded, cut into ¼-inch-thick pieces, and halved 6 cups loosely packed fresh spinach Directions 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. Rate it Print