Tangy Greek Chicken Soup Crock Pot Or Not Food
SLOW-COOKED GREEK CHICKEN DINNER
I got this recipe from my sister and my family really likes it a lot. It makes the house smell so good! The amount of garlic might seem high, but it's just right. You get every bit of the flavor without overpowering the other ingredients. -Terri Christensen, Montague, Michigan
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a 5-qt. slow cooker. Add chicken, onions and garlic; sprinkle with seasonings. Pour 1/2 cup water over top. Drizzle with oil. Cook, covered, on low until chicken and vegetables are tender, 5-6 hours., In a bowl, mix cornstarch and remaining water until smooth. Remove chicken and vegetables from slow cooker; keep warm. Strain cooking juices into a small saucepan; skim fat. Bring juices to a boil. Stir cornstarch mixture; stir into juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with chicken and vegetables.
Nutrition Facts : Calories 404 calories, Fat 9g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 482mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 6g fiber), Protein 34g protein. Diabetic Exchanges
TANGY GREEK CHICKEN SOUP (CROCK POT OR NOT)
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
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
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
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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