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.
Greek shrimp and feta soup
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PREP TIME
5 min
Makes
3 cups (750 mL), for 3 servings
* PLUS Cooking time: 6 minutes
Ingredients
- 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
Instructions
- 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.
