Lemon Chicken Asparagus Soup

This was a great light soup. Each of my kids loved it (my boy picked around the asparagus, but still ate it...) We didn't have any leftovers, that's how yummy it was!

Note: A few days ago, I bought a chicken and did a roast chicken with lemon, fresh rosemary and thyme. I used that leftover chicken, diced, in this soup.

Ingredients:
Cooked Chicken (diced)
Asparagus
small onion
3 cloves garlic
1 cup cooked brown rice
1 cup cooked quinoa
5 cups chicken stock
1 lemon

In your soup saucepan, sautee 3 cloves of garlic and 1 small diced onion on low heat with some olive oil till soft and onions are translucent. WATCH it closely, you don't want browned garlic or onion, no burning. Better to go slow than have to start all the way over.
Add diced asparagus, diced chicken, and 4-5 cups chicken stock (or bullion with water). Add pre-cooked quinoa & brown rice.
(I usually try to have both precooked in my fridge, that way I can use it quickly and not have to wait for it to cook. If you don't have it precooked, you can just add it and let it cook in the broth (you'll have to add more liquid as the quinoa and rice soak up the stock, so have some nearby). If you do it that way-- don't add the asparagus till the rice and quinoa is cooked or it will become mushy.)
Allow the soup to simmer till asparagus is tender, add juice of 1 lemon.
Stir.
Enjoy.