I start by heating the olive oil in a large pot over medium heat. Once it's hot, I add the chopped onion, garlic, carrots, and celery. I sauté these until the vegetables are soft and the onions are translucent, about 5 minutes.

Next, I add the diced chicken breasts to the pot. I cook them until they are browned on all sides, stirring occasionally. This usually takes about 5-7 minutes.

Once the chicken is browned, I pour in the chicken broth, then add the rinsed quinoa. I stir everything together, making sure the quinoa is submerged in the broth.

I then add the thyme, bay leaf, salt, and pepper to the pot. I bring the soup to a boil, then reduce the heat to a simmer. I cover the pot and let the soup simmer for about 20 minutes, or until the quinoa is fully cooked.

After the quinoa is cooked, I stir in the chopped kale. I let the soup simmer for an additional 5 minutes, just until the kale is wilted and tender.

Before serving, I like to add a squeeze of lemon juice to brighten up the flavors. I then remove the bay leaf and ladle the soup into bowls, ready to enjoy.