Heat olive oil in a large pot over medium-high heat. Saute carrots, celery, and onion for 5 minutes or until softened. Add garlic and cook until fragrant.
Pour in chicken stock. Add bay leaves and stir.
In a separate bowl, whisk together flour and milk until smooth. Pour this mixture into the soup and stir until incorporated.
Bring mixture to a boil and pour in quinoa.
Reduce heat to medium-low, cover the pot and cook for 20 minutes, or until quinoa is tender.
Add chicken, lemon juice, lemon zest, herbs, salt and pepper. Cook for another 5-10 minutes.
Portion out desired amount, serve hot and enjoy!