Rosemary Apricot Chicken Soup Recipe

Name: Rosemary Apricot Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Rosemary Apricot Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rosemary Apricot Chicken Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions