Tangy Greek Chicken Soup (Crock Pot or Not)

From: Annacia

On Sep 26, 2009

What a delicious soup. I love broth soups. It cooked on low for about 6 hrs on low and it was well cooked in that time. It's flavor is on the acidic side but it's quite pleasant and a welcome change from the usual chicken soup. The artichoke is yumm but I did trim back on the vinegar by half. This soup and a toasted bun made a great Fall dinner.

From: Tattooed Mama

On Sep 17, 2009

This recipe was good but not even close to the one we get (and I crave constantly) at our local Greek restaurant. I wouldn't make again (being very particular about soups).

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.