Add the chicken stock and sliced lemons to a large saucepan or stock pot. Bring to boiling, then remove the lemon slices.
Add the diced chicken, kale or spinach, quinoa, garlic powder, thyme and basil. Cook at a rolling boil for 15 to 20 minutes, or until quinoa is cooked and chicken is cooked through. The little rings on the quinoa will begin to separate from the grain when it's cooked.
Season with salt and pepper to taste.
Serve Lemon Chicken & Kale Soup with quinoa and shaved Parmesan, as optional garnish.