5
Servings
Prep Time
5 Min
Cook Time
40 Min
  • 1 tablespoon olive oil
  • 2 leeks (mostly white part), thinly sliced (about ¾ cup)
  • 5 cups water
  • 1 small (about 10 ounces) boneless, skinless chicken breast, cut into small pieces
  • 2 ½ teaspoons Maggi® Granulated Chicken Flavor Bouillon
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  • 2 thyme sprigs
  • ½ cup dry quinoa
  • 1 large egg
  • ¼ cup lemon juice
Step 1
Heat oil in large saucepan over medium heat. Add leeks; cook, stirring frequently, until tender. Add water, chicken, bouillon and thyme to saucepan. Bring to a boil. Reduce heat to low and cover. Cook for 15 minutes or until chicken is cook through. Discard thyme.
Step 2
Add quinoa; cook for 15 minutes or until quinoa is tender.
Step 3
Whisk egg in small bowl. Whisk lemon juice into egg. Stir about 1 cup hot broth into egg mixture. Add to soup. Heat through.

Nutrition Information

182.26 Kcal

  • cholesterol

    78.59 Milligrams

  • calcium

    32.91 Milligrams

  • protein

    16.67 Grams

  • iron

    1.49 Milligrams

  • potassium

    336.48 Milligrams

  • vitamin_d

    0.20 International unit

  • carbohydrates

    14.25 Grams

  • fiber

    1.49 Grams

  • sodium

    533.03 Milligrams

  • fat

    6.24 Grams

  • saturedfat

    1.13 Grams