Chicken Soup with Apples and Leeks

2 boneless, skinless chicken breasts (about 1 1/4 pounds total)

Salt and pepper

3 cloves garlic, minced, divided

3 1/2 cups unfiltered or regular apple juice, divided

6 tablespoons unsalted butter

2 cups red potatoes, unpeeled, cut in bite-size pieces

1 cup celery, sliced

2 cups leeks, cleaned and sliced, white and light green only

2-3 granny smith apples, unpeeled, cored, sliced into bite-size pieces

3 1/2 cups chicken broth

1/3 cup Calvados (apple brandy)

1/2 cup sour cream

1/2 cup fresh Italian flat-leaf parsley for garnish

1/2 cup fresh dill for garnish

Garlic croutons for garnish

Heat oven to 350 degrees.

Sprinkle chicken with salt and pepper and place in casserole. Add 1 cup apple juice and 1 clove minced garlic. Cover and bake 20-30 minutes until done. Remove from oven, cool and dice.

In large Dutch oven melt 5 tablespoons of the butter and sauté the potatoes, garlic and celery about 8-10 minutes. Add remaining 1 tablespoon butter along with leeks, apples, 1 teaspoon salt and ¨ teaspoon pepper. Simmer, stirring occasionally, for 4 to 5 minutes.

Add the chicken broth, remaining apple juice and Calvados. Stir in chicken and cooking juice and simmer 5 minutes. Add sour cream, adjust seasoning and serve garnished with parsley, dill and croutons if desired.

Serves six to eight.

Cook's note: Broth and juice may be adjusted as needed for desired consistency.

Nutrition values per serving: 369 calories, 16 g fat (8 g saturated), 33 g carbohydrates, 3 g fiber, 19 g protein, 73 mg cholesterol, 579 mg sodium.