French Creamed Chicken And Noodle Soup

Recipe Ingredients

2 tablespoons	30ml	Butter
1		Leek, including 1" of green - cleaned,
		And finely diced
1		Granny Smith apple - peeled, diced fine
2 tablespoons	30ml	Calvados
1 tablespoon	15ml	Cider vinegar
5 cups	1185ml	Chicken stock or broth
1 cup	237ml	Authentic apple cider
12 oz	340g	Boneless skinless chicken breast
2 cups	396g / 13oz	Fine egg noodles (dry)
1/2 cup	118ml	Heavy cream
1/4 cup	36g / 1.3oz	Grated Gruyere cheese - (optional)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Snipped chives - for garnish

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
PASTA MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # PS-6534 broadcast 02-08-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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