French Creamed Chicken and Noodle Soup

• 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
• 3 cups chicken broth
• 1 cup apple cider
• 12 ounces chicken breasts, boneless, cubed
• 2 cups fine egg noodles (I use gluten-free quinoa)
• 12 cup heavy cream
• 14 cup gruyere cheese, grated (optional)
• salt & freshly ground black pepper
• chives, snipped, for garnish

1. Heat butter in saucepan.
2. Add leeks and Granny Smith apple, cover and simmer until tender, for about 5 minutes.
3. Add Calvados (remember to add alcohol to pan away from flame) return pan to burner, reduce liquid until almost evaporated.
4. Stir in the cider vinegar, broth, apple cider and bring to a simmer.
5. Add the chicken and pasta to the broth, cover cook until the chicken is cooked through, about 5 minutes.
6. Skim off any fat which is floating to the surface.
7. Stir in heavy cream, Gruyere, (if using ) and season, to taste, with salt and pepper.
8. Garnish with chives.

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

Taken from www.food.com/recipe/french-creamed-chicken-and-noodle-soup-287267 (may not work)