I start by heating olive oil in a large pot over medium heat. I sauté the diced onion, garlic, carrots, and celery until the vegetables are soft and fragrant, about 5-7 minutes. This creates the base of the soup and infuses it with flavor.

Once the vegetables have softened, I add the chicken breasts to the pot, followed by the chicken broth. I toss in the thyme, rosemary, and bay leaf for extra depth. I bring the mixture to a boil, then reduce the heat to let it simmer for 15-20 minutes, or until the chicken is fully cooked.

While the soup simmers, I prepare the quinoa. I rinse it thoroughly and add it to the soup pot after the chicken has cooked. Quinoa usually takes about 15 minutes to cook through and becomes fluffy, soaking up the flavors from the broth.

Once the chicken is done, I remove it from the pot and use two forks to shred it into bite-sized pieces. I return the shredded chicken to the pot, mixing it in with the quinoa and vegetables.

At this point, I stir in the chopped kale. It wilts quickly in the hot broth, so I only let it cook for about 3-5 minutes. The kale adds a beautiful color and a wealth of nutrients to the soup.

To finish, I squeeze in the juice of one lemon to brighten the flavors and season the soup with salt and pepper to taste. A quick stir, and my quinoa kale chicken soup is ready to serve!