Creamy Chicken Noodle Soup With Apples

• 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 (apple brandy)
• 1 tablespoon cider vinegar
• 5 cups chicken broth (stock)
• 1 cup apple juice (or cider)
• 12 ounces boneless skinless chicken breasts, cut into 1-inch cubes
• 2 cups egg noodles
• 1/2 cup heavy cream
• 1/4 cup gruyere cheese, grated
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/4 cup chives (for garnish)

1. Heat butter in a saucepan. Add leeks and Granny Smith apple, cover and simmer until tender, for about 5 minutes.
2. Add the Calvados and reduce until almost evaporated. Stir in the cider vinegar, broth, apple cider and bring to a simmer.
3. Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes.
4. Stir in the heavy cream, Gruyere and season to taste with salt and pepper. Garnish with chives.

butter, green, granny smith apple, calvados, cider vinegar, chicken broth, apple juice, chicken breasts, egg noodles, heavy cream, gruyere cheese, salt, white pepper, chives

Taken from www.food.com/recipe/creamy-chicken-noodle-soup-with-apples-265477 (may not work)