French Creamed Chicken and Noodle Soup

2 tb Butter
1 Leek; including 1 inch of green, cleaned and finely diced
1 Granny Smith apple; peeled and finely diced
2 tb Calvados
1 tb 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

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.

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