Prepare and chop all the vegetables and set aside.

Preheat a medium fry pan over medium heat and add a splash of olive oil. Add the chicken to the hot pan and season with a pinch of kosher salt. Fry for 8-10 minutes until chicken is browned; it may not be cooked all the way through, that is okay. Transfer the chicken into a large soup pot.

Keep pan over medium heat and add the onion, carrots and celery. Sweat the aromatics until tender, but not browned. Transfer into soup pot.

Into the pot, add the seasonings: salt, ground black pepper, garlic powder, basil and thyme. Add water/broth. Cover the pot with a lid and cook over medium heat for 30 minutes.

After 30 minutes, add the kale, quinoa and dill (if using). Cover pot with lid and cook for an additional 15-20 minutes or until quinoa is cooked. Remove from heat and let stand for 30 minutes. Served with toasted baguette.