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CrockPot Greek Chicken Soup with Garbanzos and Oregano

Name: CrockPot Greek Chicken Soup with Garbanzos and Oregano
Prep time: 15 min
Cook time: 30 min
Cuisine: Mediterranean
Ingredients: 1 can petite diced tomatoes with juice; 1 can garbanzo beans; 1 onion, diced small; 1 tsp. Greek Seasoning; 1 tsp. minced garlic; 1 tsp. vegetable soup base; 1/2 cup chopped fresh parsley; 2 T finely chopped fresh oregano; 3-4 cups diced, cooked chicken; 6-8 cups chicken stock, homemade or canned; crumbled Feta cheese for serving

Category
Soup
Cusine
Mediterranean

What do you need?

How to make?

Ingredients

3-4 cups diced, cooked chicken

1 can

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

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