Ingredients for Tangy Greek Chicken Soup Crock Pot Or Not
- Boneless Skinless Chicken Breasts
- Potatoes
- Baby Carrots
- 1 medium yellow onion, chopped
- Garlic Cloves
- Marinated Artichoke Hearts
- Lemon, Juice Of
- 6 cups chicken broth
- White Wine
- White Wine Vinegar
- Fresh Oregano
- Black Pepper
- Lemon Pepper
- Garlic Powder
- Onion Powder
- Ground Coriander
- Sugar
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How to Make Tangy Greek Chicken Soup Crock Pot Or Not
- In a large pot or crockpot, heat olive oil over medium heat (if using stovetop). Brown the chicken pieces until lightly golden.
- Add the onion, carrots, and celery and cook until softened, about 5-7 minutes (stovetop) or skip this step if using crockpot.
- Stir in the garlic, oregano, and thyme. Cook for 1 minute more (stovetop).
- Add the chicken broth, diced tomatoes, lemon juice, red wine vinegar, and salt and pepper.
- If using a crockpot, stir in the orzo pasta during the last hour of cooking. If using the stovetop, add the orzo pasta during the last 20 minutes of cooking.
- Bring to a boil (stovetop), then reduce heat to low, cover, and simmer for 2-2.5 hours or until the chicken is cooked through. For crockpot, cook on low for 6-8 hours or high for 3-4 hours.
- Before serving, stir in the chopped fresh parsley and dill. Taste and adjust seasonings as needed. Garnish with extra lemon wedges if desired.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
40g
Fat
5g
Carbs
28g
