Tangy Greek Chicken Soup (Crock Pot or Not) |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 4 |
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I created this soup with all of our favorite flavors and ingredients in mind. You may omit the vinegar, if you would like it less tart. Cook time includes 6 hours in the crock pot. Ingredients:
2 boneless skinless chicken breasts |
3 large potatoes, roughly diced |
18 baby carrots, sliced |
1 onion, coarsely chopped |
3 garlic cloves, minced |
1 cup marinated artichoke hearts, drained, coarsely chopped |
1 lemon, juice of |
2 (15 ounce) cans chicken broth |
1 cup white wine |
1/4 cup white wine vinegar |
2 tablespoons fresh oregano or 1 tablespoon dried oregano |
1/8-1/4 teaspoon black pepper |
1/8-1/4 teaspoon lemon pepper |
1/8-1/4 teaspoon garlic powder |
1/8-1/4 teaspoon onion powder |
1/8-1/4 teaspoon ground coriander |
1/8-1/4 teaspoon sugar |
Directions:
1. Place all ingredients in a crock pot. Cook 1 hour on high, then 5 hours on low (or 7 hours on low, if you are not available to switch crock pot from high to low).
2. If you don't have a crock pot, soup can just as easily be simmered for a long time on the stove, until the chicken is falling apart, about 3 hours.
3. Before serving, break up chicken into large bite size pieces, and taste for salt.
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