Tangy Greek Chicken Soup (Crock Pot Or Not)

• 2 boneless skinless chicken breasts
• 3 large potatoes, roughly diced
• 18 baby carrots, sliced (or whole, if you prefer)
• 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

1. 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).
2. 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.
3. Before serving, break up chicken into large bite size pieces, and taste for salt.

chicken breasts, potatoes, carrots, onion, garlic, hearts, lemon, chicken broth, white wine, white wine vinegar, fresh oregano, black pepper, lemon pepper, garlic, onion powder, ground coriander, sugar

Taken from www.food.com/recipe/tangy-greek-chicken-soup-crock-pot-or-not-244559 (may not work)