CrockPot Greek Chicken Soup with Garbanzos and Oregano

Ingredients

• 3-4 cups diced, cooked chicken
• 1 can garbanzo beans, chickpeas
• 1 onion, diced small
• 1 can petite diced tomatoes with juice
• 2 T finely chopped fresh oregano
• 1 tsp. minced garlic
• 1 tsp. Greek Seasoning
• 1 tsp. vegetable soup base
• 6-8 cups chicken stock, homemade or canned
• 1/2 cup chopped fresh parsley
• Crumbled Feta cheese for serving

Directions

1. Dice the cooked chicken until you have 3-4 cups.
2. Rinse the garbanzo beans in a colander really thoroughly, stopping once the foamy bubbles are gone.
3. Dice the onion small, then mince the oregano finely.
4. Add everything except the parsley to the crockpot. Put on the lid and let it cook on low for 8-10 hours.
5. Right before serving, chop the fresh parsley finely and crumble the Feta.
6. Stir half the parsley into the soup, then let it warm through for a few more minutes.
7. Ladle it up hot, passing the remaining parsley and the crumbled Feta at the table.