Greek Lemon, Chicken and Quinoa Soup

Official MAGGI®
Greek Lemon, Chicken and Quinoa Soup
5 min
40 min
Makes 5 to 6 servings, about 1 cup per serving

The Secret Ingredient


  • 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

Make It

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.