Tangy Greek Chicken Soup Crock Pot Or Not Recipes

TANGY GREEK CHICKEN SOUP (CROCK POT OR NOT)

Tangy Greek Chicken Soup (Crock Pot or Not) image

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. A special thanks to Susie D for including this in her best of 2016 collection!

Provided by Maito

Categories Clear Soup

Time 6h15m

Yield 3-4 serving(s)

Number Of Ingredients 17

Ingredients

2 boneless skinless chicken breasts
3 large potatoes, roughly diced
18 baby carrots, sliced (or whole, if you prefer)
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

Steps:

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).
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.
Before serving, break up chicken into large bite size pieces, and taste for salt.

Nutrition Facts : Calories 563.9, Fat 4.5, SaturatedFat 1.1, Cholesterol 50.4, Sodium 1133.5, Carbohydrate 85.7, Fiber 15.8, Sugar 10.1, Protein 33.1

GREEK CHICKEN SOUP - KOTOSOUPA

Greek Chicken Soup - Kotosoupa image

Make and share this Greek Chicken Soup - Kotosoupa recipe from Food.com.

Provided by Scarlett516

Categories Greek

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 whole chicken, 3 1/2 to 4 lbs
2 -3 celery ribs, with leaves cut in half
1 onion, peeled
salt and pepper
2 tablespoons olive oil
2 onions, diced
2 carrots, diced
2 celery ribs, diced
1 large potato, diced
1 bay leaf
1 (15 ounce) can diced tomatoes, with liquid
1/2 cup orzo pasta
salt & freshly ground black pepper
crumbled feta cheese (to garnish)

Steps:

Clean the chicken and remove skin and excess fat.
Add 8 cups of water to a large pot and put in the chicken, celery, onion, salt, and pepper.
Bring to a boil, reduce heat to low, and simmer, partially covered, for about 45 minutes.
Use a slotted spoon to remove the chicken and set aside to cool.
Then use the spoon to discard the celery and onion.
Carefully strain the broth through a fine sieve and reserve. If you de-fat the stock, you may refrigerate overnight and scoop off the fat before continuing.
Heat the olive oil in the soup pot and add the onions, carrots, celery, and potato. Sauté until tender, 5-10 minutes.
Return the broth to the pot and add the diced tomatoes, and orzo.
Simmer, partially covered and stirring occasionally, for about 45 minutes. If the vegetables are not cooked through, simmer until they are.
While the soup is simmering, separate the meat from the carcass. Dice the chicken and return the meat to the pot. If you need to add more liquid, use some water or canned chicken broth.
Add the salt and freshly ground black pepper to taste.
Serve sprinkled with Feta cheese and crusty bread.

Nutrition Facts : Calories 1010.5, Fat 60.5, SaturatedFat 16.2, Cholesterol 243.8, Sodium 520.1, Carbohydrate 51, Fiber 6.8, Sugar 10.7, Protein 64

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