Chicken soup with pasta and Asian dumplings

Ingredients:

• 450 g of natural thin chicken cutlets
• 2 tbsp. chili pepper oils
• 2 carrots, coarsely chopped
• 2 stalks celery, thinly sliced
• 3 tbsp finely chopped peeled ginger
• 3 green onions, chopped
• 4 cups lightly salted chicken broth
• 4 star anise (star anise)
• 120 g spaghetti, broken into 3 pieces
• 16 frozen mini wontons
• 4 cups spinach

Preparation:

1. In a large saucepan, heat 1 tablespoon chili oil over medium-high heat. Add the carrots, celery, and ginger, then stir in the green onions, setting aside 2 tablespoons. Season with salt and pepper and cook, stirring occasionally, until the ginger softens, about 2 minutes.
2. Season the chicken with salt and pepper and add it to the pan along with the chicken broth and star anise. Cover and bring to a boil over high heat, about 5 minutes. Reduce the heat to maintain a gentle simmer, cover, and cook until the chicken is cooked through, 6-8 minutes. Remove the chicken with tongs and transfer to a cutting board; let cool slightly, then shred with two forks.
3. Meanwhile, increase the heat under the pot to high. Stir in the spaghetti and 3 cups of water; cover and cook, stirring occasionally, until al dente, about 8 minutes. Stir in the wontons and cook until tender, 1 to 2 minutes. Add the spinach and shredded chicken and heat through; season with salt and pepper to taste.
4. Ladle the soup into bowls, discarding the star anise. Top with the reserved green onions and drizzle with the remaining 1 tablespoon of sesame oil.
   
   Note
   
   Don't skip the star anise! It adds an Asian flavor and is loaded with antioxidants..