Slow-Cooker Chicken & Chickpea Soup

Good enough to eat, but not good enough to make again. I would recommend using chicken broth instead of water, and the cilantro to finish it off is a must. It needs more salt if you aren't going to use the chicken broth. I used kalamata olives because idk what the heck kind of olive they were asking for.

This soup was so good and was bursting with flavor!!!! Changes I made, I used low sodium chicken broth instead of water. I also omitted the olives. I like a little heat so I used about a half t spoon ( maybe a little more) of cayenne and used canned chickpeas. I sprinkled with cilantro and a little feta when served. DELISH😋😋😋

I loved this soup! I used canned chickpeas, and chicken broth in place of water. I followed the rest of the recipe as written and thought it turned out delicious!

This is really good!! I've been trying to eat healthier and I wanted something I could eat on for days so I decided to try this recipe. Changes I made: I used 1.25lbs chicken breast. That ended up being a perfect amount of chicken. I feel like 2lbs would have been too much. I also used canned chickpeas because I couldn't find dried ones and I put them in when I started cooking. They were tender but not mushy. Didn't add olives because I don't like them. Had to use regular fire roasted tomatoes because I couldn't find lower salt version. For seasonings I followed the recipe but added 1/2 teaspoon of smoked paprika and some sweet paprika as well as black pepper. Added a little feta on top when I served it and it was yummy.
I think next time I'm going to add spinach like another reviewer mentioned to bulk it up and add some vitamins. Definitely a keeper and will be great for the colder months.

Excellent with minor tweaks... Used chicken broth instead of water and added spinach at the end. Heated through until wilted.

Doubled the beans/garlic/tomatoes; added fresh rosemary, thyme and (authentic) wild rice. Was the Chef's Kiss!

After reading the other reviews, I doctored this up a bit; I first cooked up the red onion and garlic in a pan with a generous dab of EVOO then in the pan I added Greek seasoning and cumin to make it fragrant. Then I popped it into the slow cooker, instead of water I added 4 cups of salt free chicken broth and also added chopped roasted red peppers. I used canned garbanzo beans, added after 2 hours on high, and at the end I added some cooked spinach I had. It was delicious and served it wit grilled naam! Yum!

Make this recipe if you enjoy the taste of your own tongue because this recipe doesn’t taste like anything. If the combination of tomato, artichoke, and greek olives in a soup wasn’t enough to turn you away, let this comment be the reason to find another recipe.

Just ok as written, this desperately needed a little acidity to bump up the flavor. I finished with about 2 tbsp of sherry vinegar and it was a different experience altogether. Your favorite vinegar should work if you don’t have sherry. A little lemon juice is nice as well.

nice recipe

Delicious. Since I'm reducing meat I doubled everything but the chicken and used smoked paprika but otherwise followed the recipe. The soup was quite flavorful. The chickpeas came out perfect (cooked on low for 8 hours, no soaking) and the artichokes made it especially tasty.

Spiced just right, not too mild, not too HOT

Soaked chickpeas overnight, cooked 8 1/2 hours. Not even close to soft. Cooked another 4 hours, no difference. I was suspicious of putting the tomatoes in at the start, since I've had acidic ingredients prevent other types of beans from getting soft. Should have listened to my intuition. Tried to salvage something by eating one serving. Word of advice, don't eat chickpeas that are still firm. You'll regret it.

Easy and flavorful. Use any olives on hand or sub capers if that’s what you have on hand. We will make it again.

Had high hopes for this recipe, and it smelled great, but did not taste great. The broth had no flavor and we're not even inclined to finish the rest of the soup. Will not make this again.

I liked this recipe but my chickpeas never fully cooked they were still crunchy. I might recommend using canned chickpeas.

I used a pressure cooker instead of slow cooker. I cooked chick peas first in chicken broth/tomatoes and then added veggies and chicken. I used green olives and loved the acidity. I added some balsamic vinegar at finish it off and it was fantastic.

I didnt have any issues with the chickpeas, though may try with hominy. I was afraid of to little flavor so I treated it with more cumin and pepper and smoked paprika. I used chicken quarters and removed the skin just prior to pulling. I liked it and had plenty of flavor for limiting salt. May try it with Italian seasoning instead next, trying to have more Mediterranean taste instead of Mexican.

Made with a few changes... Used a 25 ounce can of Westbrae organic garbanzo beans, rinsed and drained, and 4 cups of chicken broth. Didn't have chicken thighs so used a large chicken breast instead (came out dry so will add halfway through next time or be sure to buy thighs). At the end, the soup was not as thick as I like, so I tossed in a pouch of TJ's frozen organic jasmine rice, which warmed up quickly in the hot soup. I also found the flavor bland, missing something, so I sprinkled in a little True Lime, which gave it a nice hint of zesty flavor.

Made the recipe as written, using bone in chicken thighs and soaking chickpeas overnight, cooked 8 hours on low. Soup was flavorless and chickpeas were hard, chalky little rocks.

Made it as recipe called for and used High Heat/4 hour slow cooker path. I found this dish to be lacking flavor. Not looking for spicy, but looking for something more memorable. Chickpeas soaked for 24 hours and came out al dente. Didn't find them undercooked, but not as mushy as canned. I won't make this again without a lot of modification.

I (almost) always make a recipe as written the first time, then make any changes the next time. In this case, I would have liked a bit more flavor, but not simply hot. I like the idea of capers as a garnish on individual plates. I thought the beans came out a nice "al dente," not soft. That's how they are supposed to be. Think of canned spaghetti like Chef Boy-ar-dee.

Really, good! Made this in the instant pot using the pressure cooking function after reading about the beans being under done. Sauteed onions, garlic, and spices, added everything else and cooked on high pressure for 20 minutes. Everything came out perfect!

This turned out great. We used a tablespoon of capers in the place of olives. I also used canned garbanzo beans in stead of dried. Added them for the last half hour of cooking time.

This turned out great. We used a tablespoon of capers in the place of olives. I also used canned garbanzo beans in stead of dried. Added them for the last half hour of cooking time.

Let the chickpeas soak overnight, and then after 10 hrs of slow cooking on low they were still not cooked. Would have been a great dish if the chickpeas had been cooked, will use a can next time.

Love slow cooking and this hit the mark. Changes made. I added whole garlic smashed and sliced leek as the slow cooker warmed. I used fresh kale at the end instead of cilantro. I used canned Goya Chickpeas (at the end) instead of soaked. Recipe a little over seasoned. It could be cleaner. Omitted paprika. Net. This is a very soothing recipe and mellos nicely. The adjacent ad in your magazine to serve with Basmati rice was perfect. Added in the bottom of the soup bowl.