French Chicken Noodle Soup

By lorik

Ingredients

• HEAT:
• 61/2 cups low-sodium chicken broth
• 2 bone-in chicken breasts, halved crosswise (11/2 lb.)
• COOK:
• 4 strips thick-sliced bacon, diced
• 2 cups sliced leeks
• 1 1/2 cups each sliced carrots and sliced celery
• 2 Tbsp. minced fresh garlic
• DEGLAZE:
• 1/2 cup brandy
• 2 Tbsp. Dijon mustard
• 1 Tbsp. chicken base (such as Better Than Bouillon)
• 1 1/2 cups apple cider
• 2 fresh bay leaves
• STIR IN:
• 6 oz. dry curly egg noodles
• 1 Granny Smith apple, peeled and diced
• 1 Tbsp. fresh lemon juice
• 2 Tbsp. chopped fresh tarragon
• Salt and black pepper to taste

Details

Servings 6
Adapted from cuisineathome.com

Preparation

Step 1

Heat broth and chicken in a pot over medium-low. Cook chicken until an
instant-read thermometer inserted into the thickest part registers 165°,
about 35 minutes; transfer to a plate to cool, then shred. Reserve broth,
adding additional, if necessary, to measure 6 cups.

Cook bacon in a large pot until crisp; transfer to a paper-towel-lined
plate. Sweat leeks, carrots, celery, and garlic in drippings over medium
heat, covered, until vegetables are crisp-tender, about 12 minutes.

Deglaze pot with brandy, Dijon, and chicken base, scraping up any brown bits; cook until brandy nearly evaporates. Add broth, apple cider, and bay leaves; bring to a boil over high heat.

Stir in noodles and diced apple and cook noodles according to package
directions. Off heat, stir in cooked chicken, lemon juice, and tarragon;
season with salt and pepper. Garnish servings with bacon.

Per serving: 352 cal; 3g total fat (1g sat); 51mg chol; 1400mg sodium; 43g carb; 4g fiber; 27g protein