Rosemary Apricot Chicken Soup

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Recipe by BellaDulce

Fruity, summery, easy to make soup.

Ingredients Nutrition


  1. Pour Chicken Broth into large pot and bring to boil.
  2. Add boneless skinless chicken to pot.
  3. Add approximately 2 tablespoons of rosemary, salt, fresh ground pepper (add salt and pepper based on personal preference).
  4. Drain and rinse Carrots and Apricots.
  5. Soak Apricots and Carrots in apporx. 1/4 apricot brandy (this can be done the night before for more flavor).
  6. Pour Apricots, Carrots, and brandy into a blender and blend until smooth.
  7. Once chicken is thoroughly cooked, removed from broth and shred with forks (I personally prefer a pulled bbq consistency, but chunks are just as good).
  8. Pour Pureed apricot/carrot mixture into the remaining chicken broth and add shredded chicken.
  9. Add about 1/8 tsp of cayenne pepper, and 1/8 tsp of onion powder.
  10. Add additional Rosemary, salt and pepper to taste.
  11. Allow to boil an additional 10-15 minutes.
  12. serve heated.

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