Tangy Greek Chicken Soup Crock Pot Or Not Recipes

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.

Steps:

• In 4-quart saucepan, saute onion, carrots, bell pepper and garlic in oil over medium heat until vegetables are tender.
• Add Sambuca and lemon juice and saute 5 minutes.
• Add broth, chicken, peppercorns, white pepper, hot pepper sauce, celery salt and spinach. Simmer 20 minutes.
• Add cooked rice.
• Before serving, sprinkle each serving with about 1 tablespoon cheese.

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.

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.