Name: French Creamed Chicken and Noodle Soup
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: french
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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French Creamed Chicken and Noodle Soup

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