Recipe - French Creamed Chicken And Noodle Soup

2 tablespoon Butter
1 Leek; including 1 inch of
green, cleaned and finely
minced
1 Granny Smith apple; peeled
and finely minced
2 tablespoon Calvados
1 tablespoon Cider vinegar
1 cup Authentic apple cider
12 ounce Boneless; skinless chicken
breast
2 cup Fine egg noodles; (dry)
One half cup Heavy cream
One fourth cup Grated Gruyere cheese;
(optional)
Salt and freshly ground
black pepper
Snipped chives for garnish

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 recipeludigest by molony molony@scsn.net on Feb 24, 1998