French creamed chicken and noodle soup

1 Servings

Ingredients

Quantity Ingredient
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
1 cup Authentic apple cider
12 ounces Boneless; skinless chicken breast
2 cups Fine egg noodles; (dry)
½ cup Heavy cream
¼ cup Grated Gruyere cheese; (optional)
Salt and freshly ground black pepper
Snipped chives for garnish

Directions

PASTA MONDAY TO FRIDAY SHOW #PS6534 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.

Posted to recipelu-digest by molony <molony@...> on Feb 24, 1998

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