Recipe courtesy of Michele Urvater

French Creamed Chicken and Noodle Soup

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  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.