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Chicken and Chickpea Soup

Chicken and Chickpea Soup

The ultimate comfort food, Chicken and Chickpea Soup warms your soul with tender chicken and creamy chickpeas. This easy weeknight dinner is perfect for chilly nights when you crave something hearty and nourishing. Serve it tonight and bring joy to your table!
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Dinner, Soups
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups diced, cooked chicken
  • 1 can garbanzo beans 15 oz.
  • 1 onion diced small
  • 1 can petite diced tomatoes 14.5 oz.
  • 2 T finely chopped fresh oregano see notes
  • 1 tsp minced garlic
  • 1 tsp Greek Seasoning
  • 1 tsp vegetable soup base see notes
  • 8 cups chicken broth homemade or canned
  • 1/2 cup chopped fresh parsley

Equipment

  • Chef's Knife
  • Slow Cooker
  • Cutting Board

Method
 

  1. Cut up enough chicken to make 4 cups of diced cooked chicken.
  2. Rinse chickpeas very well in colander, until no more foam appears.
  3. Chop the onion, and finely chop the oregano.
  4. Put all ingredients except parsley into crockpot, cover, and cook on low 8-10 hours.
  5. Just before you’re ready to serve the soup, finely chop the fresh parsley and crumble the Feta.
  6. Add half the parsley to the soup and cook a few more minutes.
  7. Serve hot, with additional chopped parsley and crumbled Feta to add at the table if desired.

Notes

  • Tip 1: Store leftovers in an airtight container in the fridge for up to three days.
  • Tip 2: This soup freezes well; portion it into freezer-safe containers.
  • Tip 3: Serve with a side of crusty bread or a fresh salad for a complete meal.
  • Tip 4: Add more vegetables like carrots or spinach for added nutrition.
  • Tip 5: For a kick, add a pinch of red pepper flakes or a splash of lemon juice before serving.