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

Honey Tips

How Honey Is Created

Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.


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