Tangy Greek Chicken Soup (Crock Pot Or Not) - cooking recipe

Ingredients

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

Preparation

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.