Rosemary Apricot Chicken Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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

• 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.