Chicken Vegetable Soup

Infused with herbs and the flavors of fresh vegetables; nothing makes chicken soup taste better.


1 tablespoon olive oil
2 leeks, trimmed, washed and coarsely chopped
2 carrots, peeled and chopped
1 clove garlic, chopped
1 (14 ounce) can diced tomatoes
8 cups chicken broth
1 cup dry white wine
8 small red potatoes, quartered
1 small boneless chicken breast, cut into small bite size pieces
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 bay leaf
1 (15 ounce) can Great Northern beans, rinsed and drained


Heat oil in a large saucepan. Add leeks and carrots. Cook 5 minutes until leeks are softened. Add garlic and cook 1 minute. Stir in tomatoes. Simmer 5 minutes. Add broth, honey, wine, potatoes, chicken pieces, and herbs. Bring to a boil. Reduce heat and simmer about 25 minutes until potatoes and carrots are tender. Stir in beans. Heat 5 minutes. Remove bay leaf before serving.

Serves: 6

golden blossom honey product