Rosemary Apricot Chicken Soup - cooking recipe

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

Preparation

Pour Chicken Broth into large pot and bring to boil.
Add boneless skinless chicken to pot.
Add approximately 2 tablespoons of rosemary, salt, fresh ground pepper (add salt and pepper based on personal preference).
Drain and rinse Carrots and Apricots.
Soak Apricots and Carrots in apporx. 1/4 apricot brandy (this can be done the night before for more flavor).
Pour Apricots, Carrots, and brandy into a blender and blend until smooth.
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).
Pour Pureed apricot/carrot mixture into the remaining chicken broth and add shredded chicken.
Add about 1/8 tsp of cayenne pepper, and 1/8 tsp of onion powder.
Add additional Rosemary, salt and pepper to taste.
Allow to boil an additional 10-15 minutes.
serve heated.