French Creamed Chicken and Noodle Soup

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Yield:
4 servings

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
  • 1 tablespoon cider vinegar
  • 3 cups chicken broth
  • 1 cup authentic apple cider
  • 12 ounces boneless, skinless chicken breast
  • 2 cups fine egg noodles (dry)
  • 1/2 cup heavy cream
  • 1/4 cup grated Gruyere (optional)
  • Salt and freshly ground black pepper
  • Snipped chives, for garnish
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.


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