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

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

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.

No additional tips available.

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

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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.

Rosemary Apricot Chicken Soup

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