Rosemary Apricot Chicken Soup Recipes

BAKED APRICOT ROSEMARY CHICKEN

Baked Apricot Rosemary Chicken image

Provided by Trisha Yearwood

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

Ingredients

10 ounces apricot jam
1/4 cup olive oil
2 1/2 tablespoons country Dijon mustard
2 tablespoons honey
1 tablespoon low-sodium soy sauce
2 teaspoons freshly grated orange zest (from about 2 oranges), plus orange wedges, for garnish, optional
3 to 4 garlic cloves, crushed
3 to 4 branches fresh rosemary, leaves stripped and chopped
Salt and freshly ground black pepper
Salt and freshly ground black pepper
4 boneless, skinless chicken breasts

Steps:

In a medium saucepan over medium-low heat, heat the jam until melted, about 2 minutes.
Transfer the jam to a large baking dish. Add the olive oil, mustard, honey, soy sauce, orange zest, crushed garlic, rosemary, 3/4 teaspoon salt and some pepper and mix until combined. Season the chicken with additional salt and pepper and add to the marinade. Gently flip until mixed and coated. Marinate in the refrigerator for at least 20 minutes or overnight.
Preheat the oven to 375 degrees F.
Bake until the chicken is cooked through and the juices run clear, about 30 minutes. Garnish with orange wedges if desired.

ROSEMARY-APRICOT CHICKEN

Rosemary-Apricot Chicken image

Make and share this Rosemary-Apricot Chicken recipe from Food.com.

Provided by codeblusqrl

Categories Chicken Thigh & Leg

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 teaspoon salt
1 teaspoon dried rosemary, crumbled
1/2 teaspoon black pepper
2 crushed garlic cloves
6 skinless chicken quarters
1/4 cup apricot jam
1 tablespoon squeezed lemon juice
1 teaspoon Dijon mustard

Steps:

Heat oven to 350°. Mix salt, rosemary, pepper and garlic. Rub mixture into chicken.
Place chicken, meaty side up, in pan and bake for 25 minutes.
Meanwhile, mix apricot jam, lemon juice, and mustard. Brush apricot mixture over chicken. Bake for 20 minutes longer or until juices run clear.
serve.

Nutrition Facts : Calories 36, Fat 0.1, Sodium 402.6, Carbohydrate 9.4, Fiber 0.2, Sugar 5, Protein 0.2

ROSEMARY CHICKEN SOUP

Rosemary Chicken Soup image

Easy and quick, this recipe can be made into a stew by increasing the amount of rice or noodles put in at the end. My family likes it best when I use rotisserie chicken bought at the grocery store, but we've made it using baked chicken, leftover turkey, even a bit of crispy duck! You can throw in whatever bits and bobs you have to hand, or use egg noodles instead of rice.

Provided by Donna Sowerby

Categories Chicken

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

1 garlic clove, minced (more if it suits your taste)
1 large yellow onion, chopped
2 ounces extra virgin olive oil
32 ounces chicken broth
2/3 cup milk
1/3 cup water
2 teaspoons dried rosemary, crushed (or 3 sprigs fresh, chopped)
2 teaspoons sea salt (regular salt works fine too)
1 teaspoon fresh ground black pepper (regular pepper works fine too)
1 teaspoon ground cumin (adjust to taste, we like about 2 tsp)
1/4 teaspoon dried chipotle powder (adjust to taste, we like about 1/2 tsp)
1 bay leaf
1 lb cooked chicken, chopped
1 cup corn (fresh, canned, frozen, whatever ( drain the liquid)
4 ounces sliced mushrooms, drained
2 ounces diced pimentos (about half a small jar, without the liquid)
1 cup instant rice

Steps:

Saute the garlid and onion in the extra virgin olive oil until the garlic begins to brown and the onion is opaque.
Add chicken broth, milk, and water; stir over medium-high heat.
When boiling begins, add rosemary, salt, pepper, cumin, chipotle powder, and bay leaf. Bring to a low rolling boil.
Add chicken, corn, mushrooms, and pimientos. Maintain the low rolling boil; don't allow a full rapid boil.
Reduce heat and simer for 15 to 20 minutes to blend the flavors.
Prepare white rice (or egg noodles, if you'd rather) and add to the pot when you're happy with the flavor of the soup.
Remove bay leaf before serving.

Nutrition Facts : Calories 363.9, Fat 17.1, SaturatedFat 3.7, Cholesterol 60.5, Sodium 1365.8, Carbohydrate 26.2, Fiber 2.1, Sugar 3, Protein 26.3

ROAST CHICKEN WITH APRICOT-ROSEMARY GLAZE

Roast Chicken with Apricot-Rosemary Glaze image

Make and share this Roast Chicken with Apricot-Rosemary Glaze recipe from Food.com.

Provided by MarieRynr

Categories Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 (18 ounce) jar apricot preserves
1/2 cup apricot nectar
3 tablespoons white wine vinegar
6 cloves garlic, minced
5 teaspoons finely chopped fresh rosemary
3 (3 1/2 lb) chicken, each cut into 8 pieces,patted dry
1 cup reduced-sodium chicken broth

Steps:

Position one rack in top third and 1 rack in bottom third of oven; preheat to 450*F.
Stir preserves, nectar,vinegar, garlic and rosemary in medium saucepan over low heat until preserves melt.
Transfer 1/2 cup glaze to bowl; reserve.
Arrange chicken breasts and wings on 1 large rimmed baking sheet.
Arrange thighs and drumsticks on second rimmed sheet.
Brush chicken with 1 cup glaze; sprinkle with salt and pepper.
Roast until chicken is cooked through and glaze forms sticky coating, brushing 2 more times with remaining glaze in pan, about 1 hour.
Increase oven temperature to 500*F.
Roast until chicken begins to brown, about 10 minutes longer.
Transfer chicken to platter.
Scrape pan juices and any browned bits from baking sheets into glass measuring cup.
Spoon off fat from top of juices.
Add enough broth to juices to mesure 1 3/4 cups sauce.
Bring sauce to simmer in small saucepan over medium high heat, whisking in enough reserved glaze to flavor and thicken sauce as desired.
Serve chicken with sauce.

Nutrition Facts : Calories 1014.1, Fat 55, SaturatedFat 15.7, Cholesterol 271.7, Sodium 299.5, Carbohydrate 61.4, Fiber 0.5, Sugar 35.3, Protein 68.8

APRICOT ROSEMARY CHICKEN

Apricot Rosemary Chicken image

Make and share this Apricot Rosemary Chicken recipe from Food.com.

Provided by valerie-lynn82

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts
1/4 cup fat free chicken broth
1 cup apricot preserves
1 tablespoon honey mustard

Steps:

Preheat oven to 350°F Line a 9x13-inch baking pan with foil, spray with olive oil. In a small bowl, mix the spices and rub over both sides of chicken breasts. Place in the prepared pan; pour broth over chicken. Bake for 20 minute.
In a small bowl, mix preserves and mustard, brush or spoon over chicken and bake an additional 10-15 minute or until done.

Nutrition Facts : Calories 337.8, Fat 3.6, SaturatedFat 0.7, Cholesterol 75.5, Sodium 551.5, Carbohydrate 53, Fiber 0.5, Sugar 35.4, Protein 25.8

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ROSEMARY CHICKEN SOUP - FRAMED COOKS

2017-02-05 Put the olive oil in a large deep pot and heat over medium high. Add carrots, celery and onion and stir until onion is softened, about 5 minutes. Add chicken broth, lemon juice, …
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Reviews 22
Category Dinner
Cuisine American
Total Time 1 hr

Put the olive oil in a large deep pot and heat over medium high. Add carrots, celery and onion and stir until onion is softened, about 5 minutes.
Add chicken broth, lemon juice, poultry seasoning, chicken breasts and barley or farro. Bring to a simmer.
Remove the chicken with a slotted spoon and shred into bite sized pieces. Return to the soup and stir. Taste and add salt and pepper as needed.

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