1. In a large pot, heat olive oil over medium-high heat. Add chicken tenderloins, skin-side down, and brown on both sides. Remove the chicken and set it aside.
2. In the same pot, add chopped onion, sliced carrots, chopped celery, minced garlic, and grated ginger. Sauté until the vegetables are softened.
3. Stir in the Italian herbs blend for an aromatic base.
4. Pour in the chicken broth and add the browned chicken back to the pot.
5. Simmer the soup for about 30-40 minutes or until the chicken is cooked through and tender.
6. Remove the chicken from the pot, shred the meat, and discard the bones and skin. Return the shredded chicken to the pot.
7. Add white wine to the soup and season with salt and black pepper to taste. Simmer for an additional 10-15 minutes to allow the flavors to meld.
8. Before serving, remove any excess fat that may have risen to the top.
9. If using, add cooked quinoa or your choice of grains to the soup.
10. Garnish with fresh basil, lemon zest, and chopped parsley for a fragrant finish.