Place Celery (2 stalk), Onion (1/2), and Garlic (2 clove) into the bottom of a stockpot. Heat over medium-high heat until the veggies are tender and the onions are becoming translucent.
Once the veggies are tender, add in Unsalted Chicken Stock (4 cup), Water (2 cup), Chicken Breast (2 cup), Green Peas (1 cup), Zucchini (1 cup), Fresh Basil Leaf (1/8 cup), 2 teaspoon zest of Lemon (1), and 2 tablespoon of juice.
Bring it all back to a boil, then reduce the heat to low and allow to simmer for about 10 minutes. When the zucchini is tender and the peas are cooked, season with Salt and Pepper (to taste).
Divide cooked Quinoa (2 cup) evenly among bowls and top with the hot soup. Serve garnished with Fresh Basil Leaf (1/8 cup) and a Lemon (1). Enjoy right away!