1 tbsp olive oil
1 leek, white part only, thinly sliced
2 sticks celery, trimmed, thinly sliced
1.5L chicken stock
2 chicken breast fillets (500g), trimmed
⅓ cup white quinoa
⅔ cup frozen or canned corn kernels
1 tsp soy sauce
1 tbsp finely chopped parsley
Ground sea salt and cracked black pepper, to season
4 poached eggs
Seeded sourdough dinner rolls, to serve
Heat oil in a stock pot over medium heat. Add leek and celery and cook, stirring, for about 8 minutes or until soft but not brown. Add stock. Bring to the boil. Add chicken breast and simmer, covered, for 10-12 minutes or until chicken is cooked.
Remove chicken and set aside until cool enough to shred. Stir quinoa, corn and soy sauce into soup. Cover and simmer on medium low heat for about 10 minutes or until quinoa is cooked.
Meanwhile, shred chicken. Return chicken to soup, add parsley, season to taste and stir until combined. Ladle into bowls. Top with a poached egg and serve with dinner rolls.