Chicken Soup With Apples And Leeks

• 3 lb. cooked and diced chicken breasts
• 2 Tbsp. unsalted butter
• 3 leeks, sliced to 1-in. of green & washed thoroughly
• 2 golden apples or granny, cut 1/2-in. cubes
• 1 c. apple juice
• 3 c. chicken broth
• 3 Tbsp. calvados
• 1/2 c. heavy cream
• 1/2 c. apple cider vinegar

1. In a heavy bottomed stock pot or large saute pan, melt butter. Add leeks and saute till tender.
2. Add chicken and heat up with the leeks for a few minutes.
3. Add vinegar to deglaze pan, turn down heat and add calvados; careful not to stand to close to pan because it will ignite.
4. After flames are reduced add the other liquids and apple.
5. Simmer for 10 minutes.
6. Garnish soup with either curry or cinnamon on top.

chicken breasts, unsalted butter, leeks, golden apples, apple juice, chicken broth, calvados, heavy cream, apple cider vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=51863 (may not work)