Greek shrimp and feta soup

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5 min


3 cups (750 mL), for 3 servings

* PLUS Cooking time: 6 minutes


  • 284-mL can undiluted cream of chicken soup
  • 1 tsp dried oregano leaves
  • 250 g shrimp , peeled, or 2 cups chopped cooked chicken
  • 1/4 cup crumbled feta
  • 1 tbsp freshly squeezed lemon juice
  • 1 green onion , thinly sliced


  • Pour soup into a large saucepan over medium-high heat. Stir in one can of water and oregano. Bring to a boil, stirring often. Meanwhile, coarsely chop shrimp. Add to soup and stir often until shrimp turn bright pink, 2 to 3 minutes. Remove from heat. Stir in feta, lemon juice and green onion. Taste and add more lemon juice, if you like. Ladle into bowls. Great with warm pitas and a chopped tomato-and-spinach salad.

Nutrition (per serving)

  • Calories
  • 184,
  • Protein
  • 20.3 g,
  • Carbohydrates
  • 10 g,
  • Fat
  • 6.7 g,
  • Fibre
  • 0.5 g,
  • Sodium
  • 960 mg.

Cozy up to a big bowl of soup for dinner! It’s easy when you dress up a can of soup with what’s on hand. Stir together this soup in less than 10 minutes.