Make broth with 6 cups of chicken stock, anise pod, soy sauce, minced ginger, sliced scallion, chicken and minced garlic. Bring to a boil.
Add chicken breasts and bring back to a boil. Remove the pot from the heat and cover. Let the chicken poach for 25 minutes.
Remove the chicken from the pot and check the temperature. Make sure the chicken has reached 165°. Slice the chicken cross wise and set aside.
While the chicken is cooking, make your favorite noodles according to package instructions. Drain and set aside.
Bring the broth back to a boil and add baby spinach leaves and then immediately turn off the heat.
Divide noodles between bowls and top wth broth and spinach. Gently top with a chicken breast per person. Enjoy!
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