Chicken Soup W/ Apples And Leeks

READY IN: 25mins




  • Season the chicken with salt and pepper.
  • Melt the butter over medium heat in a saute pan just large enough to hold the chicken.
  • Add the chicken, skin side down, and cook for about eight minutes over medium heat.
  • If the butter in the pan starts to brown, lower the heat slightly.
  • Turn the chicken and light saute in the same way for five minutes more.
  • Remove the chicken from the pan and place it in a bowl.
  • If the butter in the saute pan has burned, pour it out and replace it with two tablespoons fresh butter.
  • Add the leeks and cook them for 10 minutes over medium heat.
  • Stir the leeks every couple of minutes.
  • They should be soft but not brown.
  • Put the chicken back in the pan with the leeks.
  • Add the apples, apple juice, vinegar and broth.
  • Bring the liquids to a slow simmer and with a ladle skim off any fat or froth that floats to the top.
  • Cover the pot and simmer the chicken very gently for 10-15 minutes , until it is completely cooked.
  • Remove the chicken and let it cool.
  • Remove and discard the skin and pull the meat away from the bones.
  • Cut the meat into half inch chunks.
  • Use a ladle to skim off any fat that has formed on the surface of the liquid in a saute pan.
  • Add the Calvados and the heavy cream.
  • Bring to a simmer and season to taste with salt and pepper.
  • Heat the chunks of chicken in the soup for two minutes and serve immediately in hot bowls.
  • Suggestions and variations: Try adding a cup of sliced mushrooms along with the apples.
  • The mushroom flavor goes well with the other ingredients, and the mushrooms make the soup more substantial.
  • This soup is also delicious with curry, which can be added by gently cooking a tb of curry powder in a tb of butter and stirring it into the soup shortly before serving.