Savory Saturday "French Creamed Chicken Noodle Soup"

This is my very favorite soup recipe. It's great this time of year.

French Creamed Chicken and Noodle Soup

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 ( If you don't have calvados you can substitute with any fruity brandy, I've used Kirsch, a cherry brandy) It really gives it a nice flavor.
1 tablespoon cider vinegar
3 cups chicken broth
1 cup apple cider
12 ounces boneless, skinless chicken breast
2 cups fine egg noodles (dry) (I used the pasta that looks like pennies, I forget the name. It makes it hardy)
1/2 cup heavy cream
1/4 cup grated Gruyere (optional) (the cheese really makes the dish)
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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