Kalyn's Kitchen

Chicken Chickpea Soup

This interesting Chicken Chickpea Soup has oregano, Greek Seasoning, and Feta for a delicious slow cooker soup with Greek flavors. This recipe has a lot of chicken and not many chickpeas so it’s low in net carbs, but see tips in the recipe for making a version that’s even lower in carbs.

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Chicken Chickpea Soup in serving bowl with Feta and garnished with parsley

This Chicken Chickpea Soup is a recipe I came up with when I wanted something comforting and didn’t want to go to the store! The slow cooker soup starts with leftover cooked chicken, canned chickpeas, and canned tomatoes which simmer all day in the slow cooker with onions and Greek seasonings. And then you add another layer of Greek flavor to this tasty soup by sprinkling on some crumbled Feta at the table.

I have Greek Oregano growing in my windowsill, and I used the fresh leaves in this soup, but if you don’t have access to fresh oregano, you could most definitely make this with dried oregano. Do splurge on a bit of fresh parsley to add at the end. If you don’t have a crockpot, you can easily simmer this slowly on the stove for a few hours. Enjoy!

What ingredients do you need for this recipe?

  • diced, cooked chicken
  • can of chickpeas (garbanzo beans)
  • onion
  • can of petite diced tomatoes with juice
  • chopped fresh oregano, or use a smaller amount of Dried Oregano (affiliate link)
  • Minced Garlic (affiliate link)
  • Greek Seasoning (affiliate link)
  • vegetable soup base (see notes)
  • canned chicken broth (affiliate link) or stock
  • chopped fresh parsley

What ingredients give this recipe Greek flavors?

Chickpeas, tomatoes, garlic, oregano, and Greek Seasoning all add Greek flavors to this Chicken Chickpea Soup, and the sprinkle of Feta cheese added at the table finishes it off perfectly!

More About Using Oregano in Greek Cuisine:

Oregano is an important component of this soup, and it’s used frequently in Greek cuisine, often combined with garlic and lemon. (There are two distinct types of oregano, Greek Oregano and Mexican Oregano. If you want to think of the flavor difference between the two types, think of Greek oregano as the predominant flavor in pizza sauce, while Mexican oregano is commonly used in chile powder.)

What if you don’t have Greek Seasoning?

Greek Seasoning (affiliate link) contains salt, oregano, garlic, lemon peel, black pepper, and marjoram. I love this blend of spices and use it often, but if you don’t have Greek Seasoning, use a combination of whichever of those you have.

How can you make this recipe even lower in carbs?

If you check the nutritional information this recipe is probably a lot lower in net carbs than you think because there’s a lot of chicken in proportion to the amount of Chickpeas. Just use even more chicken to make the recipe even lower in carbs.

Chicken Chickpea Soup process shot collage

How to make Chicken Chickpea Soup in the slow cooker:

(Scroll down for complete recipe with nutritional information.)

  1. You’ll need 4 cups of diced, cooked chicken.
  2. Drain the can of chickpeas into a colander and rinse well (until no more foam appears.)
  3. Dice up a small onion. I prefer small pieces in soup, but it’s a personal preference.
  4. Add the chicken, rinsed chickpeas, chopped onion, and can of tomatoes to the slow cooker.
  5. I used my favorite Crock Pot 3.5 Quart Slow Cooker (affiliate link) for this recipe, but any size that’s close will work.
  6. If you have fresh oregano, finely chop enough to make about 2 tablespoons chopped oregano.
  7. If you’re substituting dried oregano, I’d only use about 2-3 teaspoons. (Oregano is a strong flavor, so use less if you’re not sure how much you like it.)
  8. Add the oregano to the slow cooker, along with the chicken stock, vegetable soup base, minced garlic, and Greek seasoning.
  9. Cook on low for 8-10 hours. (Food blogger boo-boo; I forgot to take a photo of the finished soup in the slow cooker.)
  10. Just before you’re ready to eat the soup, chop up some fresh parsley and crumble the Feta to be added at the table. 

CrockPot Greek Chicken Soup thumbnail image

More Recipes with Chickpeas:

Chickpea Soup with Spinach, Tomatoes, and Basil ~ Kalyn’s Kitchen
Smoked Paprika and Chickpea Soup ~ Leite’s Culinaria
Sausage and Chickpea Stew ~ Kalyn’s Kitchen

CrockPot Greek Chicken Soup with Garbanzos and Oregano found on KalynsKitchen.com

Chicken Chickpea Soup

Yield 8 servings
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes

Chicken Chickpea Soup has garbanzos and oregano, and this is delicious with a little Feta sprinkled on top!


  • 4 cups diced, cooked chicken
  • one 15 oz. can garbanzo beans
  • 1 onion, diced small
  • one 14.5 oz can petite diced tomatoes 
  • 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


  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.


I used my favorite Crock Pot 3.5 Quart Slow Cooker (affiliate link), but any size that's close will work.

I like Better than Bouillon Organic Vegetable Base (affiliate link)). I use homemade chicken stock, but chicken broth in a can is fine. If you don't have fresh oregano, use 2-3 tsp. dried oregano.

Greek Seasoning (affiliate link) contains salt, oregano, garlic, lemon peel, black pepper, and marjoram. If you don’t have Greek Seasoning, use a combination of whichever of those you have.

Recipe created by Kalyn.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 252Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 68mgSodium: 1360mgCarbohydrates: 16gFiber: 5gSugar: 5gProtein: 22g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Chicken Chickpea Soup is probably lower in carbs than you think, but you could make an even lower-carb variation of this soup with much less beans and more chicken. Everything about this soup is great for all phases of the original South Beach Diet and other low-glycemic eating plans.

Find More Recipes Like This One:
Use Slow Cooker Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there. You can find more Slow Cooker / Instant Pot Recipes on my other site.

Historical Notes for this Recipe:
This recipe was first posted in 2006! It was updated with better photos in 2013, and was last updated with more information in 2021.

Pinterest image of Chicken Chickpea Soup

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    32 Comments on “Chicken Chickpea Soup”

  1. Great recipe, although I confess I had to mutilate it a bit for my purposes. I just put two chicken breasts straight in the crock pot with everything; it came out amazing, just fell apart when I got home. I literally just pressed the chicken with the ladle and it was mixed in. I had no garbanzo, so I used Cannellini beans (they disintegrated, so next time garbanzos for sure). Didn't have Greek seasoning or marjoram, so I picked some up on the way home and added some ground into the finished soup, actually worked out just fine. Added a tablespoon of lemon juice and 1/2 tablespoon of paprika for an extra kick, also totally worth it. No fresh parsley, again picked some up on the way home. And Only 5 cups chicken broth, no veggie base. Oh My God it's so good! The Feta is an amazing touch!

    • I love hearing how you improvised! I think that's the sign of a good cook. So glad you enjoyed the recipe.

  2. I don't have any vegetable soup base. Would you just leave it out? Thanks!

    • Yes, it just adds a little more depth of flavor. You could add a small bit of chicken soup base too if you have that but I'm sure it will be fine without it.

  3. David, my pleasure, and thanks!

  4. Kalyn, just wanted to say thank you for linking to us. We love your site and your mission.

  5. Made this last night. One word. Fabulous! A light and flavorful soup. I didn't make it via crockpot because I started too late. So stove top it was. I used basil flavored feta cheese and oh my! that is definitely kicking it up a notch. This recipe will be in my 'go to' file. Thanks!

  6. Thanks Shirley, so glad you like it! And thanks for that advice a while back about the gluten-free soup base! I'm pretty committed to that brand.

  7. This one looks totally delicious, Kalyn! I'm adding it to the menu for our soup and bread theme for this month's support group meeting! 🙂


  8. Wish I could send you over one of my extra ones! Yes, you MUST get another one!

  9. Kalyn, every time I see a recipe using the crockpot I regret having given mine away during our move…

    now that we are renovating our kitchen, a crockpot would have been perfect… but one day I'll get another one

    Great looking soup!

  10. I think that variation sounds great! (Love it when people use my recipes and adapt to what they have on hand.)