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