Tangy Greek Chicken Soup (Crock Pot or Not)

From: Kyene

On Jun 18, 2008

I loved this soup! My roomies thought it was too tangy, but I thought it was perfect! Thanks!

From: 2Bleu (Bird&Buddha)

On Jun 17, 2008

This soup is full of flavor! I especially enjoy the artichoke flavor in this. Very simple to make. I halved the recipe (for 2 servings) and wound up with plenty to spare! I simmered in a dutch oven for 2+ hrs. I used "better than boullion" for the broth, and distilled white vinegar. For personal taste, next time I'll cut down the amount of oregano. Thanks for another nice recipe Maito. ~Buddha

From: juniperwoman

On Feb 23, 2008

This was so tangy and delicious! I used a whole can of drained artichoke hearts and skipped the coriander and the sugar, too. As for the rest of the spices, I just threw in whatever amounts seemed appropriate. And I had to use white balsamic vinegar, which I cut down to 1/4 cup since it is so strong. I will definitely make this again!

From: justcallmetoni

On Dec 10, 2007

Just finished enjoying my soup for lunch and found myself tipping the thermos and scraping the sides in order to savor every morsel. The combination of the lemon, wine and vinegar (and the herbs) married into a tangy and rich base that showcased each of the soup components turning a "fix-it and forget it" preparation into an unforgettable meal. I made three smallish changes, none of which diminished the results: used bullion instead of broth and replaced the marinated artichokes with the plain canned variety. In both instances, my choice to use the higher amounts of the herbs ans spices along with 1 tablespoon of fresh chopped Greek oregano compensated nicely. Thanks.