Prep 15 mins
Cook 6 hrs
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.
- 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
- 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.
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.
grrrrr... YummY! Spiced it on the heavy side, and used chicken tenderloins. Other than that recipe went unchanged and was excellent! That touch of tangy-ness is exactly what chicken soup needs these days. Thanks Maito!
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.