Name: Rosemary Apricot Chicken Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6-8 serving(s)
Ingredients: 2 (16 ounce) cans apricots (not in heavy syrup if you can manage it, otherwise just rinse and drain really well); 2 (16 ounce) cans carrots (any cut is fine); 1 (24 ounce) box Swanson chicken broth (or equivalent brand); 1 lb boneless skinless chicken; 1/4 cup apricot brandy; rosemary; salt; pepper; cayenne pepper; onion powder

Recipe by BellaDulce

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Fruity, summery, easy to make soup.

Ready In:: 1hr
Serves:
Units:

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ingredients

2 (16 ounce) cans apricots (not in heavy syrup if you can manage it, otherwise just rinse and drain really well)
2 (16 ounce) cans carrots (any cut is fine)
1 (24 ounce) box Swanson chicken broth (or equivalent brand)
1 lb boneless skinless chicken
¹⁄₄ cup apricot brandy
rosemary
salt
pepper
cayenne pepper
onion powder

directions

Pour Chicken Broth into large pot and bring to boil.
Add boneless skinless chicken to pot.
Add approximately 2 tablespoons of rosemary, salt, fresh ground pepper (add salt and pepper based on personal preference).
Drain and rinse Carrots and Apricots.
Soak Apricots and Carrots in apporx. 1/4 apricot brandy (this can be done the night before for more flavor).
Pour Apricots, Carrots, and brandy into a blender and blend until smooth.
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).
Pour Pureed apricot/carrot mixture into the remaining chicken broth and add shredded chicken.
Add about 1/8 tsp of cayenne pepper, and 1/8 tsp of onion powder.
Add additional Rosemary, salt and pepper to taste.
Allow to boil an additional 10-15 minutes.
serve heated.

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