Rosemary Apricot Chicken Soup

• 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.

manage, carrots, chicken broth, chicken, apricot brandy, rosemary, salt, pepper, cayenne pepper, onion

Taken from www.food.com/recipe/rosemary-apricot-chicken-soup-231945 (may not work)