Recipe courtesy of Michele Urvater
Save Recipe Print
Total:
25 min
Prep:
5 min
Cook:
20 min
Yield:
4 servings

Ingredients

Directions

Heat butter in a saucepan. Add leeks and Granny Smith apple, cover and simmer until tender, for about 5 minutes. Add the Calvados and reduce until almost evaporated. Stir in the cider vinegar, broth, apple cider and bring to a simmer.

Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes. Skim off any fat which is floating to the surface, stir in the heavy cream, optional Gruyere and season, to taste, with salt and pepper. Garnish with chives.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Chicken Soup

Recipe courtesy of Ina Garten

Cream of Fresh Tomato Soup

Recipe courtesy of Ina Garten

Chicken Poppy Seed Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Chicken Soup with Cornmeal Sage Dumplings

Recipe courtesy of Robin Miller

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Oven Fried Chicken

Recipe courtesy of Ellie Krieger

Chicken Tortilla Casserole

Recipe courtesy of Ree Drummond

Marinated Chicken Thighs

Recipe courtesy of Marc Forgione

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.