French Creamed Chicken and Noodle Soup (Michele Urvater) |
|
 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
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 |
1 tablespoon cider vinegar |
3 cups chicken broth |
1 cup authentic apple cider |
12 ounces boneless, skinless chicken breast |
2 cups fine egg noodles (dry) |
1/2 cup heavy cream |
1/4 cup grated gruyere (optional) |
salt and freshly ground black pepper |
snipped chives, for garnish |
Directions:
1. 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.
2. 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.
|
|