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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.

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Annacia September 26, 2009

I loved this soup! My roomies thought it was too tangy, but I thought it was perfect! Thanks!

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Kyene June 18, 2008

This soup is full of flavor! I especially enjoy the artichoke flavor in this. Very simple to make. I halved the recipe (for 2 servings) and wound up with plenty to spare! I simmered in a dutch oven for 2+ hrs. I used "better than boullion" for the broth, and distilled white vinegar. For personal taste, next time I'll cut down the amount of oregano. Thanks for another nice recipe Maito. ~Buddha

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2Bleu June 17, 2008

This was so tangy and delicious! I used a whole can of drained artichoke hearts and skipped the coriander and the sugar, too. As for the rest of the spices, I just threw in whatever amounts seemed appropriate. And I had to use white balsamic vinegar, which I cut down to 1/4 cup since it is so strong. I will definitely make this again!

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juniperwoman February 23, 2008

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!

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Beckabrand January 02, 2008

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.

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justcallmetoni December 10, 2007

Very delicious soup. I loved the subtle sourness from the wine, vinegar and lemon. I didn't change a thing. I just didn't use skinless breasts, but used chicken parts instead, which probably made the broth richer. Thanks for such a nice soup Maito.

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Kathy228 August 10, 2007

We did not enjoy this soup at all. Individually the ingredients sounded good, but the vinager/acid was way to strong. I brought some for lunch thinking it might have mellowed out over night, but I still can't take more than a few bites. there is nothing subtle about the sourness of this soup. I followed the recipe exactly. I will not make again.

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LaBcook January 04, 2011

This recipe was good but not even close to the one we get (and I crave constantly) at our local Greek restaurant. I wouldn't make again (being very particular about soups).

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MaMoms September 17, 2009

I LOVED this soup unfortunately my husband did not. I was out of coriander otherwise I used 1/4 t on each of the spices listed.

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Nyteglori October 20, 2007
Tangy Greek Chicken Soup (Crock Pot or Not)