Step 1

Heat olive oil in a large stock pot over medium-high heat and sauté carrot, celery and onion for 8-10 minutes, or until softened.

Step 2

Add garlic and red pepper flakes and cook for 1 minute, or until fragrant, then pour in chicken stock. Add bay leaves and tarragon, and season generously with salt and pepper.

Step 3

In a separate bowl, whisk together cornstarch and milk until you’ve formed a smooth slurry. Pour slurry into soup and stir until incorporated completely.

Step 4

Bring mixture to a boil and pour in quinoa.

Step 5

Reduce heat to medium-low and cook for 20 minutes, or until quinoa is tender.

Step 6

Stir in chicken, lemon juice and zest, and chives, then cook for another 5-10 minutes.

Step 7

Ladle into serving bowls and serve hot, topped with fresh lemon slices.