Greek Lemon, Chicken and Quinoa Soup

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.

Add quinoa; cook for 15 minutes or until quinoa is tender.

Whisk egg in small bowl. Whisk lemon juice into egg. Stir about 1 cup hot broth into egg mixture. Add to soup. Heat through.