Name: Greek Lemon, Chicken and Quinoa Soup
Prep time: 5 s
Cook time: 40 s
Total time: 45 s
Yield: 5
Cuisine: Greek
Ingredients: 1 tablespoon olive oil; 2 leeks (mostly white part)thinly sliced (about ¾ cup); 5 cups water; 1 small (about 10 ounces) bonelessskinless chicken breastcut into small pieces; 2 ½ teaspoons Maggi® Granulated Chicken Flavor Bouillon; 2 thyme sprigs; ½ cup dry quinoa; 1 large egg; ¼ cup lemon juice

Ingredients

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1 tablespoon olive oil
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2 leeks (mostly white part), thinly sliced (about ¾ cup)
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5 cups water
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1 small (about 10 ounces) boneless, skinless chicken breast, cut into small pieces
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2 ½ teaspoons Maggi® Granulated Chicken Flavor Bouillon
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2 thyme sprigs
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½ cup dry quinoa
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1 large egg
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¼ cup lemon juice

Key Ingredients

A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.

Maggi

Granulated Chicken Bouillon 15.9 oz

Make It

Instrucciones en Español

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.

Ingredients

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
2 thyme sprigs
½ cup dry quinoa
1 large egg
¼ cup lemon juice

Greek Lemon, Chicken and Quinoa Soup

Ingredients