Creamy Chicken Noodle Soup With Apples - cooking recipe

Ingredients

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)

Preparation

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.