Categories: Chicken, Main Dish, Soup

Ingredients

• 2 tablespoons butter
• 1 leek , including 1 inch of green cleaned and finely diced
• 1 granny smith apple , peeled and finely diced
• 2 tablespoons calvados (apple brandy)
• 1 tablespoon cider vinegar
• 5 cups chicken broth (stock)
• 1 cup apple juice (or cider)
• 12 ounces boneless skinless chicken breasts , cut into 1-inch cubes
• 2 cups egg noodles
• 1/2 cup heavy cream
• 1/4 cup gruyere cheese , grated
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/4 cup chives (for garnish)

Directions

1. Heat butter in a saucepan. Add leeks and Granny Smith apple, cover and simmer until tender, for about 5 minutes.

2. Add the Calvados and reduce until almost evaporated. Stir in the cider vinegar, broth, apple cider and bring to a simmer.

3. Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes.

4. Stir in the heavy cream, Gruyere and season to taste with salt and pepper. Garnish with chives.

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