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Rosemary Apricot Chicken Soup

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“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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