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French Creamed Chicken And Noodle Soup

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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Dairy French 1 Servings

INGREDIENTS

2 T Butter
1 Leek, including 1 inch of
green cleaned and finely
diced
1 Granny Smith apple, peeled
and finely diced
2 T Calvados
1 T Cider vinegar
1 c Authentic apple cider
12 oz Boneless, skinless chicken
breast
2 c Fine egg noodles, dry
1/2 c Heavy cream
1/4 c Grated Gruyere cheese
optional
Salt and freshly ground
black pepper
Snipped chives for garnish

INSTRUCTIONS

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@scsn.net> on Feb 24, 1998

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