Start by dicing the large onion and carrots. Mince the garlic cloves and chop the kale. Dice the boneless, skinless chicken breasts into bite-sized pieces. Rinse the quinoa thoroughly under cold water.

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the 4 center-cut bacon slices and cook until crispy. Remove the bacon from the pot and set it aside on a paper towel-lined plate to drain. Once cool, crumble the bacon into small pieces.

In the same pot, add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the diced carrots and cook for an additional 5 minutes, stirring occasionally.

Sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary. Add the diced chicken breasts to the pot and cook until the chicken is no longer pink, about 5-7 minutes.

Stir in the rinsed quinoa and mix well to coat with the oil and seasonings. Pour in the 8 cups of chicken broth and add the 2 bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer.

Cover the pot and let the soup simmer for 15-20 minutes, or until the quinoa is fully cooked and has absorbed some of the broth. Stir occasionally to prevent sticking.

Stir in the chopped kale and let it cook for an additional 5 minutes until it wilts. Remove the bay leaves from the pot. Squeeze the juice of 1 lemon into the soup and stir to combine.

Taste the soup and season with salt and freshly ground black pepper to your liking. Add the crumbled bacon back into the soup and stir well.

Ladle the soup into bowls, garnish with extra freshly ground black pepper if desired, and serve hot. Enjoy your hearty and nutritious Chicken Kale and Quinoa Soup!