Ingredients
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2 tablespoons butter
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2 tablespoons calvados (apple brandy)
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1 tablespoon cider vinegar
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5 cups chicken broth (stock)
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1 cup apple juice (or cider)
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12 ounces boneless skinless chicken breasts, cut into 1-inch cubes
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2 cups egg noodles
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1/2 cup heavy cream
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1/4 cup gruyere cheese, grated
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1/2 teaspoon salt
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1/2 teaspoon white pepper
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1/4 cup chives (for garnish)
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1 leek, including 1 inch of green cleaned and finely diced
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1 granny smith apple, peeled and finely diced
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.
- Stir in the heavy cream, Gruyere and season to taste with salt and pepper. Garnish with chives.