Slow-Cooker Greek Chicken Soup with Chickpeas

Slow-Cooker Greek Chicken Soup with Chickpeas makes a generous soup, finished with parsley and optional feta.

Ingredients Slow-Cooker Greek Chicken Soup with Chickpeas

• 3-4 cups diced, cooked chicken

• 1 can 400g chickpeas

• 1 large onion diced

• 1 can 400g chopped tomatoes with juice

• 1 Tbsp Spice&Easy Mediterranean Blend

• 6-8 cups chicken / vegetable stock (cubes)

• 1/2 cup chopped fresh parsley

• crumbled Feta cheese for serving (optional, but very good)

Method

1. Cut up enough chicken to make 3-4 cups of diced cooked chicken. Rinse chickpeas very well in colander. Chop the onion. Put all ingredients except parsley into slow cooker, cover, and cook on low 8-10 hours.

2. 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. Serve with crusty bread.

Cover image: AI-generated recipe illustration.