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Kalyn's Kitchen

CrockPot Greek Chicken Soup with Garbanzos and Oregano

CrockPot Greek Chicken Soup with Garbanzos and Oregano is delicious with a little Feta sprinkled on top, and this tasty soup is low-glycemic, and gluten-free, and it freezes well. Use Slow Cooker Recipes to find more recipes like this one.

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

This CrockPot Greek Chicken Soup with Garbanzos and Oregano is a soup I came up with back in 2006 when I wanted something comforting and didn’t want to go to the store! This slow cooker soup starts with leftover cooked chicken, canned garbanzos, and canned tomatoes which can simmer all day in the slow cooker with onions and Greek seasonings. The soup is delicious just like you see it in the photo above, but if you’re a Feta-lover like I am, try it with some crumbled Feta sprinkled on at the table. Enjoy!

(CrockPot Greek Chicken Soup with Garbanzos and Oregano was updated with better photos, September 2013.)

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.)

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.

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

You’ll need 3-4 cups of diced, cooked chicken. Drain the can of garbanzo beans into a colander and rinse well (until no more foam appears.) Dice up a small onion. I prefer small pieces in soup, but it’s a personal preference. Add the chicken, rinsed garbanzos, chopped onion, and can of tomatoes to the slow cooker. I used my favorite Crock Pot 3.5 Quart Slow Cooker for this recipe, but any size that’s close will work. If you have fresh oregano, finely chop enough to make about 2 tablespoons chopped oregano. 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.) Add the oregano to the slow cooker, along with the chicken stock, vegetable soup base, minced garlic, and Greek seasoning. Cook on low for 8-10 hours.

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

Just before you’re ready to eat the soup, chop up some fresh parsley and crumble the Feta to be added at the table. (Food blogger boo-boo; I forgot to take a photo of the finished soup in the slow cooker.)

More Soup Recipes with Garbanzo Beans:

Chickpea (Garbanzo Bean) Soup with Spinach, Tomatoes, and Basil ~ Kalyn’s Kitchen
Smoked Paprika and Chickpea Soup ~ Leite’s Culinaria
Chard and Chickpea Soup with Sausage and Green Pepper ~ Kalyn’s Kitchen
Tunisian Chickpea Soup ~ The Well Seasoned Cook
Revithia (Greek Chickpea Soup with Lemon and Olive Oil) ~ Kalyn’s Kitchen

CrockPot Greek Chicken Soup with Garbanzos and Oregano

CrockPot Greek Chicken Soup with Garbanzos and Oregano is delicious with a little Feta sprinkled on top!

Ingredients:

  • 3-4 cups diced, cooked chicken
  • 1 can (15.5 oz.) garbanzo beans (chickpeas)
  • 1 onion, diced small
  • 1 can (14.5 oz) petite diced tomatoes with juice
  • 2 T finely chopped fresh oregano (or use 2-3 tsp. dried oregano)
  • 1 tsp. minced garlic (or use garlic puree from a jar)
  • 1 tsp. Greek Seasoning (If you don’t have Greek Seasoning, see note below.)
  • 1 tsp. vegetable soup base (I like Better than Bouillon Organic Vegetable Base)
  • 6-8 cups chicken stock, homemade or canned
  • 1/2 cup chopped fresh parsley
  • crumbled Feta cheese for serving (optional, but very good)

Directions:

  1. Cut up enough chicken to make 3-4 cups of diced cooked chicken.
  2. Rinse garbanzo beans 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.

Notes:

Equipment: I used my favorite Crock Pot 3.5 Quart Slow Cooker, but any size that’s close will work.

(I like Better than Bouillon Organic Vegetable Base). I use homemade chicken stock.

Note: Greek Seasoning 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.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
CrockPot Greek Chicken Soup with Garbanzos and Oregano is too high in carbs for most traditional low-carb eating plans, but you could make a tasty lower-carb variation of this soup with much less beans and more chicken. Everything about this soup is great for all phases of the South Beach Diet and other low-glycemic eating plans.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more 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. Click here for more Slow Cooker / Pressure Cooker Recipes on my other site!

Nutritional Information?
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    32 Comments on “CrockPot Greek Chicken Soup with Garbanzos and Oregano”

  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!

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

  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! 🙂

    Thanks!
    Shirley

  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.)