Heat the olive oil in a large stockpot over medium/high heat. When the olive oil is fragrant, add in the garlic, ginger, lemongrass, carrots, celery, and onion.
Sauté veggies for about 5-7 minutes, or until the onions are translucent.
Add in the chicken broth, quinoa, hot sauce, rosemary, beans, chicken, bay leaves, salt, and pepper. Mix and bring to a rolling boil.
Once boiling, reduce heat to low and cover. Simmer for 30 minutes.
After 30 minutes, remove the rosemary bundle and discard. Transfer the chicken to a plate or cutting board and shred it with 2 forks. Place the shredded chicken back in the stockpot and mix.
Turn off the heat and mix in the juice from one whole lemon. Serve with a lemon wedge and fresh parsley.