3 lb. cooked and diced chicken breasts
2 tbsp. unsalted butter
3 leeks, sliced to 1-in. of green & washed thoroughly
2 golden apples or granny, cut 1/2-in. cubes
1 c. apple juice
3 c. chicken broth
3 tbsp. calvados
1/2 c. heavy cream
1/2 c. apple cider vinegar

In a heavy bottomed stock pot or large sauté pan, melt butter. Add leeks and sauté till tender. Add chicken and heat up with the leeks for a few minutes. Add vinegar to deglaze pan, turn down heat and add calvados; careful not to stand to close to pan because it will ignite. After flames are reduced add the other liquids and apple. Simmer for 10 minutes. Garnish soup with either curry or cinnamon on top.